DUKKAH MARINATED LAMB CHOPS WITH QUINOA & AUBERGINE SALAD

DUKKAH MARINATED LAMB CHOPS WITH QUINOA & AUBERGINE SALAD

Dukkah is an Egyptian spice blend. Today I used this spice to marinate the lamb chops. The quinoa and aubergine salad go very well with this dish. It looks lengthy process but I promise it's delicious dish. Lamb chops can be marinated a day before, so is quinoa.

Serves 2

Time 40 minutes

For the lamb chops

2 tbs dukkah spice blend

1 tbs sesame oil

1 tbs honey

1 tsp lemon zest 

1 tbs lemon juice

4 lamb chops 

Salt & pepper

For the Quinoa and grilled aubergine salad

1/2 cup quinoa

1/2 tsp turmeric

Salt & pepper

2 tbs golden raisins

1 tbs honey

1 tbs white wine vinegar

1 tbs olive oil

2 tbs pomegranate molasses or agave syrup

1 medium size aubergine 

10 - 12 green beans blanched and halved

1 tbs fresh parsley chopped

1 tbs snipped chives

yoghurt to serve

Method

Mix the dukkah spice with honey, sesame oil and lemon zest and juice. Rub this marinade onto the lamb chops and set aside for 30 minutes or overnight.

While the lamb chops are marinating prepare the quinoa in a saucepan, by boiling with enough water, turmeric and salt and pepper. (I cook quinoa like rice, till its tender and soft). Once cooked, pass through the sieve under cold water. Mix in the chopped parsley, raisins, chives and green beans.

Now, make the vinaigrette. Mix honey, oil, vinegar and molasses or agave syrup into a small bowl. Whisk it nicely and adjust the seasoning. Set aside.

At this step, heat the griddle pan and start cooking the lamb chops ( would take about 3 minutes each side). Remove and cover with foil to rest. In the same pan grill aubergine slices. Remove the slices and spoon some of the vinaigrette and set aside to soak.

Serve the lamb chops with quinoa salad, layered with aubergine slices, with some yoghurt dotted over. You can also drizzle extra molasses vinaigrette if you want.