Recipe Information
  • Cumin and Honey Scented Lamb Chops with Eggplant
  • Aleph
  • 6

Serve with a green salad on the side and a crusty loaf of bread.

Ingredients
  • 12 loin lamb chops
  • 8 tbsp Dijon mustard
  • 2 cups canola oil
  • 4 tbsp honey
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • salt and pepper
  • 1 small eggplant, ends removed, cut into 12 (2-inch) round slices
  • 6 tbsp extra virgin olive oil
  • 2 tbsp ground cumin
  • 2 tsp oregano
Directions

Preparation Time: 1 hour, 10 minutes
Cooking Time: 15 minutes

In a medium bowl, combine the mustard, canola oil, honey, cumin and chili powder. In a rectangular pan, arrange the chops so they are in one layer, pour the marinade over the chops, cover with plastic wrap and refrigerate. Allow the meat to marinate at least one hour and up to 6 hours, turning the meat over at least once.

For the eggplant:

In a large bowl or rectangular glass dish, drizzle the eggplant slices with extra virgin olive oil and sprinkle with the cumin and oregano. Season with salt and pepper.

When ready to grill, prepare a charcoal or wood fire and allow it to burn down to ashes, or preheat a broiler if cooking indoors. Place the eggplant rounds on the grill and cook 1 to 2 minutes on each side, until slightly charred and tender. Remove from the grill and reseason with salt and pepper. (This may also be done on the stovetop, with a Teflon-coated grill pan.)

Season the lamb chops with salt and pepper and place on the grill. Grill chops for 4 to 5 minutes on each side or until medium rare. (This may also be done in the broiler.)

To serve, place the eggplant slices on a large platter, overlapping in an oval. Place the lamb chops over the eggplant. To serve on individual plates, place 2 slices of eggplant on each plate and top with two lamb chops.