I’ve made this a few times recently because it’s very simple and makes a tasty tea for nights when you don’t want to spend much time in the kitchen. My husband likes it because it has a big bit of meat in a starring role which he considers one of the essential qualities in any meal. It’s vaguely based on a Delia recipe which I remember involved all sorts of complicated aubergine salting which I don’t bother with in my version. It’d probably be better with fresh herbs but I quite often don’t have any so dried is what I used.
- 2 lamb steaks
- 1 medium aubergine
- 1 vine tomato
- A generous handful of cherry tomatoes – I’m loving the multicoloured ones some of the supermarkets are selling now
- Some dried rosemary and oregano(or whatever dried herbs you fancy)
- garlic puree
- salt and pepper to season
Preheat the oven to 200/gas mark 6. Chop the aubergine into cubes and fry in an ovenproof dish until it is beginning to brown at the edges and soften. Put the dish into the preheated oven.
Chop the cherry tomatoes in half and roughly chop the big tomato. After ten minutes or so, add them to the aubergine in the oven along with a tablespoon of balsamic vinegar, a squirt of garlic puree and the dried herbs.
If you have a griddle pan, use it to griddle the lamb chops so they are just sealed and marked, if not just brown them in a pan.
Add the lamb to the vegetables and put it back in the oven for 5-10 minutes depending how you like your lamb.
Take it out the oven, season, and let it rest for a few minutes before serving.
Serve with nice bread to mop up the juices.