Aubergine-and-rosemary mash with lamb chops

February 18, 2019
Aubergine-and-rosemary mash with lamb chops

This aubergine-and-rosemary mash with lamb chops is the perfect dinner for two.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Aubergine-and-rosemary mash with lamb chops

By Claire Ferrandi Serves: 2
Total Time: 1 hr


  • MASH

  • 1 large aubergine, peeled
  • 1 tbsp chicken stock granules
  • 1 garlic clove, peeled and lightly crushed
  • 1 rosemary sprig + extra leaves of 1 sprig
  • handful fresh basil leaves
  • 125ml (½ cup) thick/ double-thick cream
  • salt, to taste

  • 4 lamb chops
  • juice of 1 lemon
  • 1 garlic clove, peeled and crushed
  • 1 rosemary sprig, chopped + extra, to garnish
  • ½ tsp dried oregano
  • ½ tsp ground cinnamon
  • lemon wedges, to serve



For the mash, place the whole aubergine in a pot and add just enough water to cover it. Add the stock granules, lightly crushed garlic clove and rosemary sprig. Bring to a boil over medium heat. Continue to boil, covered, until the aubergine is tender, about 30 minutes.


Once tender, transfer the aubergine to a blender. Add the basil and rosemary leaves, thick/double-thick cream and salt. Blitz until smooth. Set aside.


For the lamb chops, place the chops in a large roasting dish and drizzle with the lemon juice. Using your hands, rub the remaining ingredients over the meat.


Heat a large frying pan over medium heat. Add the seasoned lamb chops and fry until cooked, about 3 – 5 minutes per side.


Serve the chops warm, with the mash and lemon wedges alongside. Garnish with fresh rosemary sprigs.

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