Recipe – Lamb Chops with Slow Cooked Eggplant and Greek Greens

There’s something about Greek food that always feels festive to us.  This recipe is amazing in its simplicity but also in the flavours it creates.  If you are lucky enough to have a good butcher near my see if you can get lamb chops that haven’t been frenched (i.e., there is still meat and fat on the bones), they make a much more flavourful treat as the fat renders and bastes the meat!

If you have picked up a Roccbox try cooking the lamb in the Roccbox using the wood burner to get an authentic wood fire cooked flavour.

Slow Cooked Eggplant

12 Mini Eggplants

1/2 cup Olive oil

2 cloves Garlic (grated)

to taste Salt and pepper

Grilled Lamb Chops

8 Lamb chops

2 cloves Garlic (grated)

to taste Salt and pepper

drizzle of Olive oil

Greek Greens

1 bunch Curly endive

1 clove Garlic

1/2 tsp Honey

4 tbsp Olive oil

1 Lemon (juice from)

to taste Salt and pepper

Directions

Preheat oven to 300. Cut tops and bottoms off eggplants (if using full size eggplant cut into bite sized cubes). Salt the eggplant on the cut ends. Place in an oven proof vessel and add the olive oil, pepper and garlic, the olive oil should cover the entire bottom of the vessel. Roast in the oven for 20-25 minutes or until fork tender, flipping halfway. Drain on paper towel once cooked.

Preheat BBQ (ideally use a charcoal bbq to get the most authentic flavour). Spread the salt, pepper, olive oil and garlic over the lamb. Grill on medium-high heat for 3-5 minutes a side for medium rare. Keep a close eye on them to avoid flareups.  If using the Roccbox cook at 650-700F with the wood burner for 3-5 minutes (use a preheated cast iron pan).

Put washed curly endive and grated garlic in a large frying pan over medium high heat. Cook until wilted.

Add honey, salt and pepper and cook for 2-5 minutes longer. Don’t skip the honey it takes the bitterness out of the endive.

Remove from heat and add lemon juice and olive oil.

Serve with tzatziki

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