Crisp lamb chops with fennel, pomegranate and aubergine
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
- Dietary
- Egg-free
Spiced lamb chops are served with smoky aubergine purée, roasted fennel, pomegranate dressing, yoghurt, herbs and pistachios. The lamb needs a few hours to marinate before cooking.
Ingredients
For the crisp lamb chops
For the aubergine purée
- 2 large aubergines
- 1½ tbsp tahini
- ½ lemon, juice only
- 1 garlic clove, finely chopped
- drizzle of honey, to sweeten
- salt and freshly ground black pepper
For the fennel
- 1 large fennel bulb, cut into wedges
- 2 tbsp olive oil
- ½ tsp cumin seeds, crushed
- 1 strip orange peel
- ½ tsp coriander seeds, crushed
- 150ml/5fl oz white wine
- 50ml/2fl oz dry vermouth
- salt and freshly ground black pepper
For the pomegranate dressing
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp runny honey
- salt and freshly ground black pepper
To garnish
- 100ml/3½fl oz Greek-style yoghurt
- 1 pomegranate, seeds only
- 1 tsp chopped fresh mint leaves
- 1 tsp chopped fresh coriander leaves
- 25g/1oz unsalted peeled pistachios, toasted
- 1 tbsp pomegranate molasses
Method
To make the crisp lamb chops, put the lamb chops in a dish with the olive oil, garlic, ras el hanout, cumin, coriander and lemon zest. Mix well, cover and marinate in the fridge for a few hours.
Heat the oil in a frying pan over a high heat. Fry the lamb chops fat-side down first to render the fat, then fry on both sides for a few minutes until well browned and still pink in the middle. Transfer to a plate and leave to rest.
To make the aubergine purée, blacken the aubergines all over on a gas hob. Alternatively, preheat the oven to 220C/200C Fan/Gas 7 and cook the aubergines for 30 minutes, until blackened.
Remove most of the aubergine skin. Put the flesh in a blender with the tahini, lemon juice, garlic and honey. Blend to a smooth purée, then season with salt and pepper.
For the fennel, preheat the oven to 200C/180C Fan/Gas 6.
Season the fennel with salt and pepper. Heat the oil in an ovenproof pan and fry the fennel over a high heat until well coloured.
Add the cumin seeds, orange peel, coriander seeds and alcohol. Cover with a circle of baking paper and transfer to the oven. Cook for 20–30 minutes, until the fennel is tender.
To make the pomegranate dressing, mix the pomegranate molasses, lemon juice, extra virgin olive oil and honey together. Season with salt and pepper.
To serve, spoon the aubergine purée over the base of a serving dish and add spoonfuls of yoghurt. Add the fennel and lamb chops, then scatter over the pomegranate seeds, mint, coriander and pistachios. Finish with the pomegranate molasses and serve.
