Aubergine-and-rosemary mash with lamb chops

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

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

1

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.

2

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.

3

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.

4

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

5

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

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