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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
1. 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.
2. 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.
3. After 10 minutes, split the aubergines lengthways and scoop out the insides, discarding the skin but reserving any juice.
4. Combine the aubergine flesh and juice with the garlic, pomegranate molasses, a squeeze of lemon juice and some salt and pepper. Mix well.
5. Preheat a griddle or frying pan to medium heat, or prepare a barbecue for indirect cooking, with the coals banked to one side.
6. 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.
7. Spread a serving platter with the aubergine mixture, then top with the chops.
8. Combine the butter and garam masala in a saucepan and heat until the butter is melted and sizzling slightly.
9. Pour the spiced butter over the lamb chops, then top with the onions and the parsley to serve.
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