Prep: 20mins | Cook: 40mins | Serves: 4
Ingredients
Lamb Chops:
4 large lamb chops
olive oil, for frying
1/4tsp turmeric
1/2tsp rosemary
1/2tsp thyme
1/4tsp ground black pepper
1/4tsp salt
4 garlic cloves
Moroccan Aubergine Cous-Cous:
2 cup of cous cous + 2 1/2 cup of boiled water
50 g (1 3/4 oz) butter
1 onion roughly chopped
1 aubergine chopped into small chunks
3tsp ground cumin
1/4tsp ground cinnamon
1tsp paprika
1/4tsp ground cloves
2-3tsp salt to taste
a handful of roughly chopped fresh parsley
cherry tomatoes (as many as you like)
Instructions
Lamb Chops:
Preheat the oven to 200/180 Fan/Gas 6.
Evenly season the lamb chops with salt, pepper, herbs and spices. Lightly crush the garlic cloves and drizzle oil before putting it in the oven for 30 minutes, turning halfway.
Lamb chops are my absolute favourite meat and I will always use herbs rosemary and thyme, fresh or dried, roasted in the oven or pan fried.
I had never had it with turmeric before this recipe. It gave the lamb this wonderful aroma and lovely golden hue.
Moroccan Aubergine Cous-Cous:
Into a cooking pot, combine the cous cous and boiled water and allow it to cook for 10 minutes (do not put on hob).
Once cooked, use a fork to fluff it up and break up the clumps. Leave to aside.
Chop the aubergine into small chunks then transfer to a mixing bowl. Sprinkle over all the spices then toss and coat all the chunks well.
We were lucky to have 5 small home grown aubergines growing this year in our vegetable plot. Yet since they were off colour and slightly bruised (not like the supermarket ones that are large, perfectly plumpy and has that appealing dark purple colour all round) i went and bought one just in case. However they were just fine and even more delicious!
First Sauté the onions and garlic in a large skillet/ frying pan with 2tbs of olive oil. Then add and melt the butter into the same pan. Add in the aubergine and cook on a low-medium heat until the aubergine is cooked though, soft and squishy. This will take about 10mins.
Combine together the aubergine and Cous-Cous. Mix well before garnishing with cherry tomatoes and a handful of freshly chopped parsley.
Season with salt and pepper if needed.
Most of our flat-leaf parsley had died off but i still had some curly-leaf parsley alive and well for me to use from my herb garden. But I absolutely love the pink and lime colour that the flat-leaf parsley gives before it dies down, its really beautiful to look at just using it for garnishing.
Enjoy!
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Enjoy your meal.
I would appreciate it if you could like and leave any comments you have in mind.
Thank you for visiting.
- Tanya
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