BBQ DOUBLE LAMB CHOPS AND EGGPLANT CAVIAR
From pops 16 years agoIngredients
- 2 cloves chopped garlic shopping list
- 4 sprigs rosemary shopping list
- 6 bay leaves shopping list
- 2 tbsp red wine vinegar shopping list
- 2 tbsp lemon juice shopping list
- 6 250g double lamb chops shopping list
- egg PLANT CAVIAR shopping list
- 1.6kg egg plant about 3 shopping list
- 2tbsp virgin olive oil shopping list
- 2tbsp lemon juice shopping list
- 1 head garlic shopping list
- WARM bean SALAD shopping list
- 200g yellow , green and roman beans sliced diagonally shopping list
- 1/2 cup virgin olive oil shopping list
- 30g coarsely chopped butter shopping list
- 2 shallots sliced shopping list
- 2tbsp julienned orange and lemon rind shopping list
- 2tblsp red wine vinegar shopping list
- 2tblsp rosemary leaves small shopping list
- 6 small torn bay leaves shopping list
- 1tbsp tarragon leaves shopping list
How to make it
- 1 cook eggplant on bbq for 5-6min each side until charred,transfer to a colander over a bowl to drain. use a spoon scrape flesh into a bowl, add oil lemon juice and season to taste.Wrap garlic in aluminium foil and cook at 200c for 15min. Squeeze cloves from skin and mash add to eggplant and mix
- 2 Combine all ingredients except lamb in bowl season to taste. Add lamb cover refridg 2 hrs
- 3 Drain lamb and cook on hot bbq 5 mins each side or to your liking cover loosely in foil and rest 5 mins
- 4 For salad cook beans in boiling salted water 3 mins until tender, drain. Meanwhile combine oil.butter.shallots and rinds in a saucepan cook for 5 mins. Add juices, vinegar and herbs season to taste.stir 1\2 the dressing through beans
- 5 to serve, spoon caviar on to plates, top with chops,salad and drizzel with rest of dressing
- Try with a nice Merlot
People Who Like This Dish 2
- lunasea Orlando, FL
- peetabear Mid-hudson Valley, NY
- pops Southlake, AU
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