Lamb chops with aubergines and bloody mary salsa
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 2 auberginessliced lengthways olive oil
- 18 small lamb cutletsrubbed with olive oil or 2 lamb rumps
salsa
- 1 stick tomatoes or celeryfinely chopped
- 1 tsp red chilli or green olives or vodka or horseradish or Tabasco or Worcestershire sauce
Nutrition: per serving
- kcal559
- fat42.2g
- carbs4.5g
- fibre4.3g
- protein34.4g
- salt0.4g
Method
step 1
Heat the oven to 200C/fan180C/gas 6. Brush the aubergines with oil and season well. Lay them out on a non-stick baking sheet and cook for 15-20 minutes or until they soften and start to brown.
step 2
Meanwhile mix all the ingredients for the salsa together carefully and adjust the flavour with the tabasco and worcestershire sauce. Add more lemon juice from the remaining 1/2 lemon if you like. You can make the salsa several hours ahead.
step 3
Transfer the aubergine to a baking dish and turn the oven up to 220C/fan 200C/gas 7. Heat a frying pan to very hot and add the cutlets (if using lamb rumps add them fat-side down) to the pan. turn the cutlets over after a minute and give them another minute on the other side. Lift them onto the aubergine slices and put into the oven for 5 minutes. If using lamb rumps, then turn them so they brown well all over, lift them onto the aubergine and cook for 12-15 minutes, or until a skewer pushed into the centre comes out feeling hot. Rest for 10 minutes. Serve the lamb with the salsa.
