Balsamic lamb with aubergine salsa

Balsamic lamb with aubergine salsa preparation time Serves: 4
Balsamic lamb with aubergine salsa cook time Cook: 50 mins
  • Explore Food4Life
    • 1 Chopping board
    • 1 knife
    • 1 garlic crusher
    • 1 kettle
    • 1 draining spoon
    • 1 heatproof bowl
    • measuring spoons
    • 1 Mixing Bowl
    • 2 Frying pans
    • 1 tongs
  • Explore Food4Life
    • 8 8 thickly cut loin chops Northern Ireland Farm Quality Assured


    • 2 garlic cloves sliced
    • 1 tbsp fresh thyme
    • 2 tbsp balsamic glaze

    Aubergine salsa

    • 1 red onion
    • 1 garlic clove
    • 1 aubergine
    • 2 beef tomatoes
    • 1 tbsp olive oil
    • 1 handful  chopped basil leaves
    • black pepper

    To serve

    • Creamy mass potato
    • Oven roasted cherry tomatoes
    • Rocket leaves
  • Explore Food4Life
    • Peel and slice 2 cloves of garlic. Wash the thyme, remove the leaves from the woody stem and chop.
    • Place the lamb chops in the mixing bowl and add the sliced garlic, thyme and balsamic glaze. Leave to marinade for 10-15 minutes.
    • Prepare the salsa. Peel and chop the red onion. Peel and crush 1 garlic clove. 
    • Remove the top of the aubergine and cut into small dice.
    • Score a cross in the skin of the base of the beef tomatoes. Place in a heatproof bowl. Boil a kettle and pour the hot water over the tomatoes. Leave for a few seconds until the skin starts to curl. Using a draining spoon remove the tomatoes and place in cold water. Remove from the water and peel off the skin. Cut into small chunks.
    • Heat the olive oil, fry the onion until soft, add the aubergine and fry until golden brown.
    • Add the crushed garlic and chopped tomatoes. Simmer for 10-15 minutes. Tear the basil leaves into the salsa and stir. Season with black pepper.
    • While the aubergine salsa is cooking heat the oil and fry the lamb chops and marinade on a medium heat for 3 – 4 minutes on each side. Check that the chops are thoroughly cooked and there are no pink juices.
    • Remove the lamb chops from the pan and leave to rest.
    • Serve the lamb chops with the aubergine salsa and some mashed potato, roasted cherry tomatoes and rocket.