Crispy lamb chops with a creamy side of baba ghanoush. For those unfamiliar with the term, baba ghanoush is simply put mashed eggplant or brinjal with spices and oil. A lovely dip or spread on fresh bread. This recipe was created exclusively for us by An Earthen Life on our Coalsmith Series Delta Grill & Smoker.
For the Lamb chops:
4 lamb chops
1 tablespoon fennel seeds
2 tablespoons coriander seeds
½ teaspoon of paprika
½ teaspoon of black pepper
2 cloves of garlic
3 tablespoon of Olive oil
For the babaganoush:
3 medium brinjals (eggplants)
Olive oil
1 clove of garlic, very finely diced
¼ cup of tahini
3 tablespoons of plain yoghurt
2 tablespoons lemon juice
Salt and pepper
Parsley
Chopped salad:
½ cucumber
1 punnet of cherry tomatoes
2 spring onions
Small bunch of flat leaf parsley
2 tablespoons red wine vinegar
Olive oil
Salt and pepper
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For a spicier baba ghanoush, add a dash of chilli oil or chilli flakes to the mix.
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Close the lid of the smoker while cooking the lamb chops for more smokey flavour.
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Don’t be afraid for an extreme char on the brinjals while they cook in the open flames, it’s part of the smokey flavour in the baba ghanoush.
