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Chef George Pagonis Grilled Aussie Lamb Loin Chops
- Prep time 20Min
- Cook time 25Min
- Technique Grill, Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 2
Charred eggplant purée, ras al hanout carrots, pomegranate.
Ingredients
Lamb loin chop:
- 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 tbsp black peppercorns, toasted and crushed
Carrots:
- 4 Heirloom carrots
- 2 tbsp olive oil
- 1 tbsp ras al hanout
- 1 tbsp 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
- 3 tbsp sherry vinegar
- 2 tbsp honey
- 1 tbsp pomegranate molasses
Pomegranate vinaigrette:
- 3 tbsp pomegranate molasses
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp sumac
- 1/2 cup canola oil
- 1/2 cup olive oil
- salt, to taste
Method
For the loin chops:
-
Combine all marinade ingredients in a bowl and mix well.
-
Place lamb chops in the marinade and let marinate overnight.
-
Wipe off marinade, season with salt, grill on both sides till medium rare.
For the carrots:
-
Peel carrots. Heat a medium-sized saute pan. Place olive oil in a pan and add carrots.
-
Sauté carrots with olive oil and season with salt.
-
After 2 minutes, add ras al hanout spice and saute another 3 minutes.
-
Add chicken stock to the pan, then cook down the carrots until tender.
For the eggplant purée:
-
Place the Eggplant on the grill and cook until the eggplant is completely charred.
-
Scoop out the inside of the eggplant and separate charred skins (but don’t throw them away).
-
Place the insides of the eggplant, the remainder of the ingredients, and half the amount of charred skins in the blender. Blend on high.
-
Pass purée through a chinoise and adjust seasoning with salt, sherry, and lemon juice.
For the pomegranate vinaigrette:
-
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.
Once all components are finished, place charred eggplant purée on the bottom of the plate. Lay down carrots and fresh pomegranate seeds. Lay the lamb loin chops on top. Using a brush, brush on the pomegranate vinaigrette.
