Home » Lamb Recipes » Balsamic lamb with aubergine salsa
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Equipment
- 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
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Ingredients
- 8 8 thickly cut loin chops Northern Ireland Farm Quality Assured
Marinade
- 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
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Method
- 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.