Grilled Lamb with Chopped Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
- Ingredients
- ⅓ cup Avocado oil
- 4 bone-in lamb chops (trimmed)
- 1 Eggplant (split in half)
- 2 Tbsps balsamic vinegar
- 1 Lime (juiced)
- 1 tsp Agave syrup
- 3 cups Vine Tomatoes (cored, seeded and diced)
- 1 small Red onion (finely chopped)
- 1 clove garlic cloves (minced)
- 1 cilantro (roughly chopped)
- 1 ½ cups Asparagus (woody ends removed)
- salt
- freshly ground peppers
Product recommendation
Ask your butcher to trim your lamb chops if you need help.
Preparation steps
1.
Preheat the oven to 200°C(180° fan)|400F|gas 6. Rub the lamb chops with a little oil and season. Position in a roasting tray and brush the aubergine with balsamic vinegar. Season and position alongside the chops.
2.
Roast for 15 minutes or until the lamb registers at least 66°C|150F on a meat thermometer.
3.
Meanwhile, stir together the remaining oil with the lime juice, agave nectar and seasoning in a mixing bowl. Add the tomato, red onion, garlic, and chopped coriander and stir well. Cover and set to one side.
4.
Remove the chops from the oven once ready and leave to rest, covered loosely, for 5 minutes. Return the aubergine to the oven for a further 3 minutes.
5.
Cook the asparagus in a large saucepan of salted, boiling water for 2 minutes until tender. Drain well and season to taste.
6.
Serve the chops on plates with the salsa, roast aubergine, and asparagus on the side.
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