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Lamb Chops with Charred Eggplant & Tomato-Peach Salad

Lamb Chops with Charred Eggplant & Tomato Salad

Chef Ayesha Nurdjaja
Servings 4

Ingredients
  

Lamb Marinade

  • 8 Lamb chops
  • 1/2 C. Garlic confit (see method below)
  • 4 Garlic cloves
  • 1 Tbsp. Ground cumin
  • 1 Tbsp. Ground black pepper
  • 1 Tbsp. Urfa chile
  • Juice of 1 lemon
  • 3/4 C. Olive oil extra virgin
  • 1/2 C. Pomegranate molasses
  • 2 Sprigs rosemary leaves picked from stems
  • 1/2 C. Dough Cabernet Sauvignon

Garlic Confit

  • 2 C. Garlic cloves peeled, whole

Charred Eggplant

  • 5 Large eggplants
  • 3 Tbsp. Pomegranate molasses
  • 3 Tbsp. Honey
  • 2 Tbsp. Chile flakes
  • 1/2 C. Red onion minced
  • 1/2 C. Parsley chiffonade
  • 2 Lemons juice & zest
  • 1/2 C. Cilantro chiffonade
  • 1/2 C. Scallions thinly sliced
  • 1/4 C. Garlic confit puree see above
  • 1 Tbsp. Ground caraway seed toasted

Marinated Tomato Salad

  • 1 Qt. Cherry tomatoes halved
  • 1/2 C. Red onion sliced thin
  • 1 Tbsp. Sumac
  • 1/2 C. Mint leaves torn
  • 2 Tbsp Lemon juice
  • 3 Tbsp. Olive oil extra virgin

Instructions
 

Make the Lamb Marinade

  • Chop rosemary and add to a food processor
  • Add garlic confit, raw garlic, and spiced. Buzz into a paste
  • Add lemon juice and wine
  • Drizzle in olive oil
  • Add pomegranate molasses
  • Marinate lamb chops for at least 2 hours and up to three days

To Make the Garlic Confit

  • Cover garlic with olive oil in a small saucepan and simmer until garlic is fully cooked through

To Make the Charred Eggplant

  • Char eggplants on a grill or a hot oven until the skin is completely charred and eggplants feel heavy
  • Peel eggplant and drain overnight or at least 3 hours
  • Rough chop eggplant pulp
  • Add pomegranate molasses, honey, herbs, lemon, spices, and garlic
  • Season and reserve

To Make the Marinated Tomato Salad

  • Mix all ingredients in a bowl and season with salt

Grill the Lamb Chops & Serve

  • Grill lamb chops to your preferred temperature and rest before serving
  • Drizzle with extra virgin olive oil and lemon juice as they are resting
  • Serve lamb with charred eggplant and tomato salad