Lamb Chops with Eggplant, Tomato and Feta Salad
Lamb Chops with Eggplant, Tomato and Feta Salad Recipe
1 tablespoon dried wild oregano
3 cloves garlic, finely chopped
8 tablespoons extra virgin olive oil, plus extra for brushing
12 lamb loin chops
2 large eggplant, sliced 1.5cm thick
2 spring onions, thinly sliced
4 medium tomatoes, diced 2cm
2 tablespoons red wine vinegar
150g feta, crumbled
small handful mint leaves
Preheat the oven to 220°C
Line a large shallow oven tray with baking paper
Put the oregano, garlic and 4 tablespoons of the oil into a mixing bowl, season with salt and freshly ground black pepper and mix well.
Add the lamb and toss well to coat.
Lightly brush the eggplant slices with extra virgin olive oil (reserve the remaining 4 tablespoons for the dressing) and place them side by side on the paper lined tray.
Place in the oven for 10 minutes or until they are starting to brown.
Turn the slices over and bake until browned.
Remove from the oven and pile onto a serving platter.
Sprinkle the spring onions and tomatoes on top.
Mix the remaining 3 tablespoons of oil and the vinegar in a small bowl.
Taste and season. This is the dressing
Heat a frying pan, ridged grill or barbecue over high heat and fry or barbecue the lamb chops for about 4 minutes on each side or until pink and juicy inside but just cooked.
Remove from the pan or barbecue and rest.
Drizzle the dressing over the eggplant and tomatoes and sprinkle the feta and mint leaves on top.
Serve with the lamb chops.