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Lamb chops with crisp brinjals and carrot purée

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 19
Servings 6


  • 45
    olive oil
  • 1
    lemon, the juice
  • 15
  • 2
    garlic cloves, finely chopped
  • 45
    Moroccan spice rub
  • salt and pepper
  • 2
    brinjals, sliced 1 cm thick
  • salt and pepper
  • oil for frying
  • 12
    carrots, peeled and chopped
  • 1
    cinnamon stick
  • 1
    orange, the juice
  • handful of chopped mint leaves
  • 45
  • 45
    créme fraîche
  • coriander leaves to garnish


Mix all the marinade ingredients together.
Stir chops into marinade and leave in the fridge for 30 minutes.
Dry-roast the Moroccan spice rub in a pan over moderate heat until fragrant, taking care not to burn the spice.
Coat the chops with plenty of the rub, then season with salt and pepper.
Grill or braai the chops to your liking.
Salt the brinjal slices generously, and leave to draw out the bitter juices.
Wash off and pat dry.
Deep-fry the slices in plenty of hot oil until golden and crisp outside but soft in the middle.
Reserve on kitchen towelling.
Place carrots and cinnamon stick in a saucepan, cover with water and bring to the boil, then reduce temperature and simmer until cooked but still firm.
Drain off most of the water, remove cinnamons stick, add orange juice and mint leaves.
Purée with a hand blender until smooth.
Stir through the honey and crème fraîche, and season with salt and pepper to taste.
Place brinjal slices, carrot purée and and chops on plates and serve garnished with fresh coriander leaves.

Read more on: deep-fry  |  grill  |  lamb


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