Lamb with Eggplant Cream and Wine Sauce

Name: Lamb with Eggplant Cream and Wine Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 8 Lamb Chump Chops; 2 large eggplants (bringle); 3 cloves garlic, chopped coarsely; 2 tablespoons olive oil; 1 tablespoon lime juice; 2 tablespoons coarsely chopped fresh basil leaves; 20g butter; 1 large onion, sliced; 2 cloves garlic, crushed; 1 tablespoon brown sugar; ¼ cup dry red wine (60ml); ¾ cup lamb or beef stock (180ml)

This rich and decadent eggplant cream marries perfectly with our lamb chump chops. The sweetness of the wine sauce compliments the other elements to create a truly classic dish.

Choosing the cut of lamb

With this recipe, you want something robust as far as the meat element is concerned. The richness of the sauce and eggplant cream means a lamb chump chop is the perfect cut for the dish.

Taken from the rump, near where the top of the leg meets the loin, these chump chops are usually lean and plump.

Eggplant cream

A great way to add vegetables to a dish, without sacrificing flavour and texture, this eggplant dish will convert even the most enduring eggplant haters.

The natural creaminess of the eggplant is a great substitute for traditional vegetable sides like mashed potato or celeriac.

Lamb with Eggplant Cream and Wine Sauce

Course: DinnerCuisine: Mediterranean

Servings

servings

Prep time

minutes

Cooking time

minutes

Decadent and rich, this recipe will convert eggplant haters with ease!

Ingredients

8 Lamb Chump Chops
2 large eggplants (bringle)
3 cloves garlic, chopped coarsely
2 tablespoons olive oil
1 tablespoon lime juice
2 tablespoons coarsely chopped fresh basil leaves
20g butter
1 large onion, sliced
2 cloves garlic, crushed
1 tablespoon brown sugar
¼ cup dry red wine (60ml)
¾ cup lamb or beef stock (180ml)

Directions

Eggplant Cream
Pierce unpeeled eggplants several times with skewer/toothpick. Place whole eggplants on oiled oven tray; bake uncovered, in oven about 30 minutes or until soft and slightly charred.
Halve each eggplant lengthways; place flesh side down, on wire rack in shallow backing dish. Drain eggplant about 30 minutes or until liquid runs out. Discard liquid.
Peel eggplant, discard skin, chop flesh roughly. Blend or process eggplant with chopped garlic, oil, juice and basil until smooth.
Lamb
Cook lamb in large heated oiled pan, in batches, until browned both sides and cooked as desired. Cover to keep warm.
Wine Sauce
Eat butter in same pan; cook onion and rushed garlic, stirring until onion is browned lightly. Add sugar and wine, cook, stirring until wine is almost evaporated. Add stock
Bring to boil, simmer, uncovered, almost 3 minutes or until sauce thickens slightly.
Serve lamb with eggplant cream and wine sauce.