Charcoal-Grilled Lamb Chops with Eggplant — Kuzu Pirzola
Charcoal-grilled lamb chops marinated with garlic, oregano, and olive oil, served over a smoky charred aubergine puree with rocket, lemon, and a scatter of pul biber.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce both aubergines all over with a fork. Crush garlic cloves. Rub lamb chops with half the garlic, oregano, cumin, pepper, half the salt, and 20ml olive oil; rest 10 minutes. Halve both lemons. Mix yogurt with tahini.
Char
Set both aubergines directly on a high gas flame or under a high broiler 12-14 minutes, turning every 3 minutes until skin blackens and flesh collapses when pressed. Transfer to a bowl, cover with a plate to steam.
Build
Peel and roughly chop hot aubergines, mash with remaining garlic, salt, tahini mixture, and a squeeze of lemon off heat 1 minute until creamy and smoky.
Grill
Heat a large grill pan over high heat 4 minutes until smoking. Grill lamb chops in two batches if needed, 3 minutes per side over high heat until deeply charred outside and pink at the bone. Rest off heat 3 minutes on a board.
Rest and plate
Spoon aubergine puree onto two warm plates. Lay lamb chops over puree, scatter arugula and parsley alongside, drizzle remaining olive oil, dust with pul biber, and serve with flatbread and lemon halves.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.