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Grilled Lamb Loin Chops with Charred Eggplant Purée

Marinate Time:
Prep Time:
15 mins.
Cook Time:
10 mins.


  • 4 lamb loin chops
  • 2 bay leaves
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 oregano leaf
  • 1 lemon, zest
  • 1 cup olive oil
  • 1 garlic clove, smashed
  • 1 tablespoon black peppercorns, toasted and crushed
  • 4 Heirloom carrots
  • 2 tablespoons olive oil
  • 1 tablespoon Ras al Hanout  (a mix of any of the following spices including cinnamon, cumin, coriander, allspice, black pepper and ginger, plus salt)
  • 1 tablespoon butter
  • 2 cups chicken stock
Eggplant Purée
  • 2 large eggplants
  • 1 cup tahini
  • 1 cup roasted garlic
  • 2 lemons, juice
  • 1 cup water
  • 1 cup olive oil
  • Salt, to taste
  • 3 tablespoons sherry vinegar
  • 2 tablespoons honey
  • 1 tablespoon pomegranate molasses
Pomegranate Vinaigrette
  • 3 tablespoons pomegranate molasses
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 cup canola oil
  • 1/2 cup olive oil
  • 1 teaspoon sumac
  • Salt, to taste
  • Fresh pomegranate seeds for garnish


  1. Combine all marinade ingredients in a bowl and mix well. Place lamb chops in marinade and marinate overnight. 
  2. Wipe off marinade and season with salt. Grill chops on both sides until medium rare.
  3. Peel carrots. Heat medium-size sauté pan. Place olive oil in pan and add carrots. Sauté carrots with olive oil and season with salt. 
  4. After 2 minutes, add Ras al Hanout spice blend and sauté another 3 minutes. 
  5. Add chicken stock to pan, then cook down the carrots until tender. Set aside.
  6. Place eggplant on grill and cook until eggplant is completely charred. Scoop out flesh and separate charred skins (but don’t throw them away). Place flesh, the remainder of ingredients, and half the amount of charred skins in blender. Blend on high. Pass purée through a fine strainer and adjust seasoning with salt, sherry vinegar and lemon juice. Set aside.
  7. Place pomegranate molasses and honey into a bowl. Slowly whisk in lemon juice and red wine vinegar, then slowly whisk in canola oil and olive oil. Finish with sumac and salt.
  8. To serve, place charred eggplant purée on bottom of plate. Lay down carrots and fresh pomegranate seeds. Place lamb loin chops on top. Brush chops with pomegranate vinaigrette.

Source: Courtesy of True Aussie Beef & Lamb