• The freshness of the minted peas balances the richness of the lamb perfectly.

    TO DRINK: A cabernet franc is full-bodied with savoury, herbaceous characters that are well suited to earthy lamb

    Lamb chops with grilled aubergines and minty mushy peas

    Serves: 4
    Cooking Time: 30 mins


    • 8 lamb chops
    • 30ml (2 tbsp) olive oil
    • juice of ½ a lemon
    • salt and freshly ground black pepper, to taste
    • 1 aubergine, thinly sliced
    • 400g frozen peas, blanched
    • 45ml (3 tbsp) fresh mint, chopped
    • salt and freshly ground black pepper, to taste
    • fresh mint, to serve



    Season the chops with 15ml (1 tbsp) of olive oil, lemon juice, salt and pepper. Heat a large griddle pan and grill the chops to your liking. Remove from the heat and set aside.


    Brush the aubergine with the remaining oil and grill on a griddle pan for 2 minutes on each side.


    Place the peas, mint and seasoning in a bowl and use a hand blender to blitz the peas to form a chunky purée.


    Serve the lamb chops with the griddled aubergines and minty peas, and garnish with mint leaves.