Zaalouk with Grilled Lamb Chops and Flatbread
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Ingredients
- 8 lamb loin chops
- 2 aubergines, cubed
- 4 tomatoes, finely chopped
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 3 tbsp fresh coriander, chopped
- 4 flatbreads
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 787 kcal
- Protein
- 40.8 g
- Carbohydrate
- 40.8 g
- of which sugars
- 8.3 g
- Fat
- 48.8 g
- of which saturates
- 17 g
- Fibre
- 8.1 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 3 tablespoons of the olive oil in a wide pan and cook the aubergines for 10 minutes, stirring often, until softened and starting to colour.
- 2
Add the garlic, ground cumin and paprika and cook for 1 minute, then stir in the tomatoes and simmer for 12-15 minutes, mashing occasionally, until thick and jammy.
- 3
Meanwhile, rub the lamb chops with the remaining olive oil and season well. Heat a griddle pan to high and cook the chops for 4-5 minutes each side, until well browned outside and cooked to your liking inside, with the juices running clear.
- 4
Stir half the coriander through the zaalouk and warm the flatbreads.
- 5
Serve the lamb chops with the zaalouk and warm flatbread, scattered with the remaining coriander.
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