Aubergine-and-rosemary mash with lamb chops

Name: Aubergine-and-rosemary mash with lamb chops
Yield: 2
Ingredients: 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; LAMB CHOPS; 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

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

Ingredients

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
LAMB CHOPS
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

Instructions

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.