• Stephen Hodgkinson

Mediterranean style lamb

Lamb loin chop with eggplant relish

This was a Sunday night dinner I cooked last week. Lean red meat is an excellent source of iron and protein and should be included into your diet once or twice a week, iron helps to keep your energy up and the protein component ensures you retain your lean muscle mass. Once you reach your mid 40s we all experience a slow loss of our lean body muscle, that's why it's important to stay active and eat well to ensure you live a long & healthy life.

BBQd lamb loin chop with eggplant relish, grilled sweet potato, broccolini & cous cous

Ingredients (serves 2)

2 lamb loin chops

4 small rounds of sweet potato with the skin on

4 broccolini

125g cous cous

1 Tbsp toasted pine nuts

1 tsp turmeric

1 tsp caraway seeds

salt & pepper

olive oil

Eggplant relish (adapted from New Feast by Greg & Lucy Malouf 2014)


1 eggplant diced into 1cm cubes


olive oil

1 small red onion

1 clove garlic

1 chopped tomato

1 tsp ground cumin

1/2 tsp turmeric

1 tsp smoked paprika

1 tbsp chilli jam or 1 small chopped chilli

1 tsp sugar

Juice of 1 lemon

1/4 cup of chopped parsley and mint


Start the relish first by salting the diced eggplant and setting aside in a colander for about 20 mins

Place the cous cous in a heat proof bowl, add the turmeric and caraway seeds and mix well. Then pour boiling water over the cous cous until it is slightly over the top, cover with cling film and set aside.

By this time the eggplant should be ready, wash it under cold water and pat dry with paper towel. Salting and rinsing the eggplant helps to remove any bitterness. Add a good amount of olive oil to a pan and once it is hot add the eggplant and gently fry until is golden brown. Remove the eggplant with a slotted spoon and drain any excess oil from it. In the oil remaining in the pan over a low heat cook the onion, garlic and spices for 5 minutes until the onion is translucent. Now return the eggplant and add the chopped tomato, chilli jam, sugar, lemon juice and 1/2 a cup of water. Gently simmer until most of the water has evaporated and the vegetables are soft. Remove from the heat and add the chopped herbs and it's ready to to serve.

Heat the bbq until it's hot and have a steamer ready for the boccolini, the dish will come together pretty fast from here.

At this time uncover the cous cous and fluff it up with a fork and add a generous amount of olive oil.

Season the lamb and lightly coat the sweet potato with some oil, place the lamb & sweet potato on the bbq. If you like your lamb medium rare or less it might pay to add the sweet potato a few minutes earlier. The broccolini will only take 3-5 minutes so should go on just after the lamb & sweet potato. Quickly heat the cous cous in the microwave and everything is ready to go.

To serve divide the cous cous in half and add to each plate, place the broccolini on each plate, add the sweet potato and place the lamb on top. To finish add the eggplant relish on top of the lamb and garnish with the pine nuts and a sprig parsley. A dollop of Greek style yoghurt might add a nice tang to this dish too.

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