Sizzle Season: A Smoky Lamb Chop & Aubergine Twist
Fire up the grill for this BBQ lamb chop recipe paired with a smoky Lebanese-style aubergine dip. Full of bold, juicy flavours - this recipe is perfect for any garden soiree or beach BBQ day.
BBQ season is as reliably British as Pimms at a garden party, strawberries at Wimbledon, and dodgy tan lines after 5 minutes of sun. It’s the unmistakable taste of summer, year after year, as we are reunited with our BBQs and return to British Summer Dining.
So, with that in mind, dig out your tongs, skewers at the ready - BBQ season has officially arrived, and here is the perfect recipe for the devoted BBQ-ers looking for a difference.
Lamb chops are a great way to keep BBQ flames (and the crowd) going. The residual fat helps fuel the fire, while the smoke adds a rich depth that brings out the best in lamb meat. Paired with aubergine for a smoky Baba Ganoush dip, a Lebanese classic, and you’ve got yourself a delicious, seriously tasty, upgrade to your standard BBQ affair.
Follow this easy recipe for a tasty Lamb chop dish with a unique pairing:
Lamb chops - Ingredients:
Extra-virgin olive oil
1 Tbsp. finely chopped fresh parsley
½ Fresh lemon juice
Crushed red chilli flakes
6 crushed garlic cloves
Lamb Loin chops
Aubergine Baba Ganoush - Ingredients:
2 medium aubergines
3 Tbsp. tahini
Extra-virgin olive oil
½ Fresh lemon juice
Small bunch of mint leaves
1 crushed garlic clove
½ pomegranate for garnish
Seasoning
Method
You’ll want to season & marinade the lamb for approximately an hour before you start cooking. This will enhance the flavours but still maintain the lovely BBQ lamb taste. Season as preferred, then add approximately half a lemon, 3 glugs of olive oil, about tablespoon of fresh parsley, 2 teaspoons of chilli and about 6 cloves of crushed garlic. Season as preferred. I’ll leave this in a covered bowl to help marinade.
When you get the BBQ going, as it heats up, prep the ingredients for the babaganoush. Pop the aubergines on the BBQ once heated and keep rotating every 3-4 mins until the skin is charred and the aubergine starts to deflate. I usually give this about 15 minutes. Flames don’t harm at this point.
Time to add the lamb to the BBQ. Start on the outside of the BBQ, the coolest place, and slowly make your way to the hottest part of the grill (3-6 mins). Leave the lamb there, turning it over every 3-5 mins, until the meat is looking seared and the fat is bubbling. Leave to rest with tin-foil for about 10 minutes.
Once the aubergine is pretty charred, transferred into a bowl with cling film to allow them to steam and get rid of excess liquid. Give it about 10 minutes.
Slice the aubergine in half and then scoop the flesh out. Roughly chop the flesh and transfer to a mixing bowl.
Chiffonade the mint leaves and add, along with lemon juice, garlic, olive oil, tahini and seasoning and mix well with a fork. You want to go for a chunky consistency but ensure everything is well combined. Garnish with chopped parsley & pomegranate seeds.
Allow meat to rest for at least 15 minutes before carving.
Serve alongside your chosen carbs and other delicious miscellaneous BBQ no brainers, and, voila! This is one way to woo your guests at your next BBQ affair.
For a step-by-step video, check out our Instagram page.
Written by Jocelyn
Jocelyn is a private & catering chef based in London, who also works in digital marketing. Combining her love for food and writing, the arts and photography, Jocelyn enjoys capturing food looking and tasting it's finest!
