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Lamb Chops with Charred Eggplant & Tomato-Peach Salad

Lamb Chops with Charred Eggplant & Tomato Salad

Ayesha Nurdjaja
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Servings 4

Ingredients
  

Lamb Marinade

  • 8 lamb chops
  • 1/2 cup garlic confit (see method below)
  • 4 garlic cloves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1 tablespoon Urfa chile
  • Juice of 1 lemon
  • 3/4 cup olive oil extra virgin
  • 1/2 cup pomegranate molasses
  • 2 sprigs rosemary leaves picked from stems
  • 1/2 cup Dough Cabernet Sauvignon

Garlic Confit

  • 2 cups garlic cloves peeled, whole

Charred Eggplant

  • 5 large eggplants
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons honey
  • 2 tablespoons chile flakes
  • 1/2 cup red onion minced
  • 1/2 cup parsley chiffonade
  • 2 lemons juice & zest
  • 1/2 cup cilantro chiffonade
  • 1/2 cup scallions thinly sliced
  • 1/4 cup garlic confit puree see above
  • 1 tablespoon ground caraway seed toasted

Marinated Tomato Salad

  • 1 quart cherry tomatoes halved
  • 1/2 cup red onion sliced thin
  • 1 tablespoon sumac
  • 1/2 cup mint leaves torn
  • 2 tablespoons lemon juice
  • 3 tablespoons 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.
Wine Category Pinot Noir