A good family friend showed me this deliciously simple recipe. After adding a twist on the meat seasoning, this recipe is easy to prepare and the taste can be considered paradoxical - healthy but rich in flavor. Depending on the season, it can be prepared on the stove or on the barbecue.

The Recipe: From Start to Finish

Prepare

Make the rub, add to lamb & let rest

Cook

Cook the lamb to your desired taste

Eat

Bon appétit!
Ingredients:
Lamb & Eggplant:
  • 4 lamb chops
  • 2-3 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 3 cloves garlic, chopped
  • 1 tablespoons herbes de Provences
  • Salt & pepper to taste
  • 2 small eggplants, sliced medium
Salad:
  • 1 English cucumber
  • 2 small tomatoes, chopped & liquid removed
  • 6 oz feta cheese, crumbled
  • 1.5 tablespoons rice vinegar / lemon
  • 1.5 tablespoons quality olive oil
  • Salt & pepper to taste
Preparation:
  1. Slice the eggplant to create medium-width, even slices. Salt both sides of the eggplant slices and put it in a strainer in the sink. Let it sit for 30 minutes so that the water starts to come out. You can gently squeeze the slices to remove residual water.
  2. To prepare the lamb, mix together the olive oil, lemon zest, chopped garlic, herbes de Provences, salt and pepper in a small bowl. Let this sit for 10-15 minutes so that the flavors can infuse. Pat the lamb chops dry with a paper towel. Add the garlic marinade by carefully spooning it on to each side of the lamb chops. Let the marinade sit on the lamb for 10 minutes.
  3. To prepare the salad, chop the cucumber into medium size pieces. Chop the tomatoes and remove all the juice and seeds. Crumble the feta. In a medium bowl, mix together the cucumber and tomatoes with the olive oil and rice vinegar / lemon. Add the feta and gently stir together. Set aside for plating.
  4. Heat a large skillet on medium high heat. Once the skillet is hot, add a generous amount of olive oil. Add the eggplant and fry until cooked well on both sides - it should show signs of browning. Set aside and keep warm for plating.
  5. In another large skillet over medium high heat, add a little olive oil and then the lamb chops. Depending on the thickness of the chops, cook to desired level of doneness (I usually recommend medium-rare for lamb).
  6. To plate, place a layer of fried eggplant slices in a small circle at the center of the plate. Place the lamb on top of the eggplant. With a small spoon, add the cucumber tomato salad to surround the lamb, creating a ring. Add a squeeze of lemon and some herbs to the top and you're ready to serve. Enjoy!