The freshness of the minted peas balances the richness of the lamb perfectly.
TO DRINK: A cabernet franc is full-bodied with savoury, herbaceous characters that are well suited to earthy lamb
Lamb chops with grilled aubergines and minty mushy peas
Ingredients
- 8 lamb chops
- 30ml (2 tbsp) olive oil
- juice of ½ a lemon
- salt and freshly ground black pepper, to taste
- 1 aubergine, thinly sliced
- MUSHY PEAS
- 400g frozen peas, blanched
- 45ml (3 tbsp) fresh mint, chopped
- salt and freshly ground black pepper, to taste
- fresh mint, to serve
Instructions
1
Season the chops with 15ml (1 tbsp) of olive oil, lemon juice, salt and pepper. Heat a large griddle pan and grill the chops to your liking. Remove from the heat and set aside.
2
Brush the aubergine with the remaining oil and grill on a griddle pan for 2 minutes on each side.
3
Place the peas, mint and seasoning in a bowl and use a hand blender to blitz the peas to form a chunky purée.
4
Serve the lamb chops with the griddled aubergines and minty peas, and garnish with mint leaves.
