SPRING LAMB CHOPS, BABA GANOUSH, LEMON

A Tom Douglas® Recipe

INGREDIENTS

Lamb Chops

• 6 Lamb chops
• ‘Serious Pie’ Pizza Spice
• Preserved lemon
• Good olive oil
• Springs of fresh parsley
• Salt and Pepper

Baba ganoush:

• 1 large eggplant
• 2 tablespoons ‘Rub with Love’ Steak Rub
• 1 tablespoon Aleppo pepper
• ¼ cup extra virgin olive oil
• Fresh lemon juice, to garnish
• Flake salt, to garnish
• Fresh parsley, to garnish
• Preserved lemon, to garnish
• Salt and pepper, to taste

DIRECTIONS

Prepare Lamb Chops:

1. Preheat the grill or grilling pan.
2. Using a meat tenderizer, lightly pound each chop a few times. Making sure the meat is even with the bone, so it evenly cooks.
3. Rub each lamb chop with 1 teaspoon ‘Serious Pie’ Pizza Spice
4. Set aside for 5 minutes.
5. Place on hot grill.  
6. Using an instant read thermometer. Take off the grill at 115° in the center.
7. Remove from grill.

Prepare Baba Ganoush:

1. Preheat oven to 400°F
2. Wash and split a large eggplant.
3. Season cut sides generously with salt and place it cut sides down on a rack to drain.
4. Let rest for 30 minutes, then pat dry.
5. Line baking sheet with parchment paper, and bake cut side down until a toothpick or fork can be inserted into the center without resistance.
6. Cool eggplant until you can handle and scoop out the skin into a food processor.
7. Combine teak Rub, Aleppo pepper, extra virgin olive oil, salt and pepper into food processor.
8. Puree until smooth.
9. Adjust with seasoning as desired.

To Plate:

1. Select a serving platter or plate individually.
2. Spread baba ganoush on the bottom of the platter of plate.
3. Place lamb chops on top of baba ganoush
4. Sprinkle lamb chops with fresh parsley and preserved lemon.
5. Finish with good olive oil
6. Serve immediately.  

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