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Crisp lamb chops with fennel, pomegranate and aubergine
Fruit and vegetables
2
garlic
cloves, finely chopped
½ tsp ground
coriander
½
lemon
, finely grated zest only
2 large
aubergines
½
lemon
, juice only
1
garlic
clove, finely chopped
1 large
fennel
bulb, cut into wedges
1 strip
orange
peel
1 tbsp
lemon juice
1
pomegranate
, seeds only
1 tsp chopped fresh
mint
leaves
1 tsp chopped fresh
coriander
leaves
Tins, packets and jars
1½ tbsp
tahini
Cooking ingredients
2 tbsp
olive oil
, plus 2 tbsp for frying
1½ tsp ras el hanout
½ tsp ground
cumin
drizzle of
honey
, to sweeten
salt and freshly ground
black pepper
2 tbsp
olive oil
½ tsp
cumin
seeds, crushed
½ tsp
coriander seeds
, crushed
salt and freshly ground
black pepper
2 tbsp
pomegranate molasses
3 tbsp extra virgin
olive oil
1 tsp runny
honey
salt and freshly ground
black pepper
25g/1oz unsalted peeled
pistachios
, toasted
1 tbsp
pomegranate molasses
Dairy, eggs and chilled
100ml/3½fl oz Greek-style
yoghurt
Meat, fish and poultry
4
lamb chops
Other
150ml/5fl oz
white wine
50ml/2fl oz dry
vermouth
Back to recipe
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