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Ingredients
Lamb Chops with Tomato Salsa and Olives
- For the tomato salsa
- 8 ripe Tomatoes
- 1 Red onion (finely chopped)
- 1 handful mint (finely chopped)
- 1 handful Basil (finely chopped)
- 2 tsps Lemon peel
- salt
- peppers (freshly ground)
- olive oil (extra-virgin)
- 1 Tbsp Red wine vinegar
- For the eggplant puree
- 2 Eggplant (700 grams)
- 2 garlic cloves (chopped)
- 2 Tbsps parsley (finely chopped)
- olive oil (extra-virgin)
- 2 Tbsps lemon juice
- salt
- cayenne pepper
- For the lamb chops
- 8 Lamb cutlets
- 150 grams Kalamata Olive (in oil)
Preheat the oven to 220°C (approximately 425°F). For the eggplant puree, rinse the eggplant, pierce with a fork several times, then place on a baking sheet. Slide into the hot oven and bake until soft, 25-30 minutes.
Cut and scrape the eggplant pulp with a spoon and mash with the garlic and the parsley. Add 4-5 tablespoons olive oil, salt, cayenne pepper and lemon juice. Adjust seasonings to taste using more or less cayenne pepper and lemon juice.
For the tomato salsa, rinse the tomatoes, cut in half, remove seeds and cut into tiny cubes. Mix the tomatoes with the onion and herbs, 3 tablespoons olive oil and lemon zest. Season with salt, pepper and red wine vinegar and let stand for about 10 minutes.
For the lamb chops, grill the chops (without added oil) on the charcoal or a grill pan until golden brown on both sides, then season with salt and pepper. Arrange on plates with the tomato salsa and 1-2 tablespoons olive oil. Serve eggplant puree with the chops. If desired, drizzle with 1 tablespoon olive oil over the grilled lamb chops.
(Percentage of daily recommendation)
| Calorie | 890 cal. | (42 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |