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Lamb Chops with Garam Masala Butter
Info
This sharing platter showcases the warming flavours of Bart Garam Masala with a spiced butter that's used to dress a heap of sizzling lamb chops. The chops sit on top of smoky 'burnt' aubergine and are topped with sweet, caramelised onions. This is a dish that’s big on flavour and guaranteed to make an impact as a centrepiece. Produced by Great British Chefs.Ingredients
Method
Ingredients
- 1 dash of neutral oil
- 1 large onion, finely sliced
- salt to season
- 2 medium aubergines
- 1 garlic clove, grated to a paste
- 1 tbsp of pomegranate molasses
- lemon juice, to season
- cracked black pepper to season
- 8 lamb chops
- 30g of unsalted butter
- 1 tsp Bart Garam Masala , heaped
- 2 tbsp of flat-leaf parsley, finely chopped
Method
- Add a generous dash of oil to a frying pan and add the sliced onions with a pinch of salt. Cook them gently until golden and caramelised - around 45 minutes. Drain on kitchen paper.
- Light a gas hob or barbecue and char the aubergines directly over the flames until blackened all over. Set aside, covered, to finish steaming and cooking.
- After 10 minutes, split the aubergines lengthways and scoop out the insides, discarding the skin but reserving any juice.
- Combine the aubergine flesh and juice with the garlic, pomegranate molasses, a squeeze of lemon juice and some salt and pepper. Mix well.
- Preheat a griddle or frying pan to medium heat, or prepare a barbecue for indirect cooking, with the coals banked to one side.
- Stand the chops up on their fatty edges to begin rendering the fat. Cook for a couple of minutes until golden and caramelised, then knock the chops onto their sides to finish cooking - a couple of minutes each side should do it.
- Spread a serving platter with the aubergine mixture, then top with the chops.
- Combine the butter and garam masala in a saucepan and heat until the butter is melted and sizzling slightly.
- Pour the spiced butter over the lamb chops, then top with the onions and the parsley to serve.
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