INGREDIENTS
2 tbsp (30ml) Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
2 tbsp (30ml) fresh mint, chopped
1 tbsp (15ml) white wine vinegar
1 garlic clove, crushed
4 lamb chops
salt and pepper
2 tbsp (30ml) honey, warm
3 tbsp (45ml) dukkah
CREAMED AUBERGINE
1 large aubergine
1 tbsp (15ml) olive oil
2 tbsp (30ml) Clover Mooi River butter
1 clove garlic, crushed
1 tsp (5ml) paprika
1 tsp (5ml) fresh mint, chopped
1 tsp (5ml) fresh oregano, chopped
salt and pepper
2 tbsp (30ml) Clover Sour Cream
1 tbsp (15ml) lemon juice
Method
Preheat the grill.
Whisk the oil, mint, vinegar and garlic in a non-metallic bowl.
Add the lamb, toss to combine and marinade for 30 minutes.
Fry chops for 3–4 minutes per side, transfer to an ovenproof casserole and season with salt and pepper.
Brush the warm honey over the chops and sprinkle the dukkah over the top.
Cook for 2–3 minutes, until golden and sizzling.
Serve with the creamed aubergine.
CREAMED AUBERGINE
Peel and dice the aubergine.
Heat the oil and butter in a pan over a low heat and fry the aubergine and garlic for 4–5 minutes, until golden and tender.
Transfer to a mixing bowl and stir in the paprika, mint and oregano and season with salt and pepper.
Blend using a hand blender until the mixture is mashed, but still slightly chunky.
Stir in the sour cream and lemon juice.
CLOVER INGREDIENTS USED IN THIS RECIPE