Lamb and eggplant pita

You are sure to love this recipe!
 
recipes, lamb, Greek
Image by:
Recipe from: 02 july 2015
Preparation time: 20 min
Cooking time: 20 min
 
 

Ingredients

 
  • 8
    thick-cut lamb loin chops
  • olive oil for brushing
  • 2
    Tbs
    dukkah
  • sea salt and black pepper
  • SALAD:
  • 1
    eggplant, sliced
  • extra virgin olive oil for brushing and drizzling
  • 1
    400g tin chickpeas, drained and rinsed
  • 150
    g
    feta cheese, crumbled
  • 10
    g
    parsley, chopped
  • 1
    marinated red pepper, chopped
  • 1/2
    red onion, sliced
  • 1
    Tbs
    red wine vinegar
  • 4
    pitas, toasted
  • yoghurt, to serve
Servings: Change Serving
 
 

Method

 
Place the chops on a board; allow to come to room temperature. Brush with olive oil and rub with dukkah.


Heat a griddle pan or turn on the oven grill and cook the chops for 2 to 3 min; remove, season and set aside.

Brush the eggplant slices with olive oil and season; place on the griddle pan or under the oven grill and cook until soft. Remove and set aside.

Place the chickpeas, feta, parsley, red pepper and onion in a bowl; add the eggplant, drizzle with olive oil and vinegar and toss to combine. Season.

To serve
Serve pitas topped with chops, with eggplant salad and yoghurt on the side.

Text and image:
Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



 

Read more on: greek  |  lamb  |  recipes
 

NEXT ON FOOD24X

Beer braaied beef short ribs

2016-09-21 14:37
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.