Marinated BBQ lamb chops with Grilled Eggplant
This Marinated BBQ Lamb Chops combined with grilled eggplant uses lamb forequarter chops is a delicious meal and you can serve it with a salad or vegetables.
Ingredients:
- 1 kg lamb forequarter chops
- 1 eggplant
- 8 cloves garlic
- 3 large sprigs fresh rosemary
- ¼ bunch fresh thyme
- Zest and juice of ½ lemon
- Olive oil
- Garlic powder
- Salt and Pepper
Method:
- Crush the garlic cloves and throw them into a container large enough to fit the chops in. Add the lamb chops, rosemary, thyme, lemon zest and juice along with a couple of tablespoons of olive oil and season with salt and pepper.
- Toss the chops to make sure they’re well coated in the marinade and pop in the fridge for at least an hour. (I do mine in the morning when I get home from the butcher and leave all day to marinate in the fridge.)
- Slice the eggplant into 1cm thick slices. Pop the eggplant into a bowl of salted water and soak for 30-60 minutes. I tend to do this while I make a salad and heat the BBQ up.
- When ready to cook the chops, drain the eggplant and pat dry. Coat with a little olive oil and a sprinkle of powdered garlic and season with salt.
- Cook your chops on a pre-heated BBQ plate to your liking. I cook at a high temp (3-4 minutes a side) to develop a nice crust in places on the outside.
- Add the eggplant slices when you start the chops as they take a similar amount of time to cook, turning them halfway through when you turn the chops.
- Serve the marinated chops and eggplant with a lovely green salad or fresh vegetables.
Time-saving tip:
You can also marinate your chops when you first bring them home from the shops and freeze to cook for another day. Throw it all in a zip lock bag if freezer space is tight and freeze. Simply defrost the chops while you are at work and prep a salad while they cook on the BBQ. This makes for a tasty yet super simple weeknight meal- loads of flavour for very little input on the day.
Recipe courtesy of Sandi Cooper Naturopathy.