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Lamb Chops with Eggplant Salad Serves 1 Carbs 6.6g Fat 30g Protein 32.5g

Ingredients

3 small lamb chops or ½ lamb fillet
¼ teaspoon cumin powder
olive oil
salt and pepper

Eggplant salad ingredients
½ medium eggplant, finely sliced
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 garlic clove, crushed
1 teaspoon fresh lemon juice
generous pinch of ground cumin
generous pinch of ground coriander
1 small tomato, sliced
3 tablespoons finely chopped cucumber
salt and pepper
1 teaspoon chopped flat leaf parsley, to garnish

Directions:

1. First make the salad. Brush the eggplant slices with a little of the oil and cook them on a preheated hot grill, turning them once, until golden and tender. Cut them into quarters.
2. Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander. Season with salt and pepper and mix throughly.
3. Add the warm eggplants, stir then cover and chill for 2 hour.
4. Season the lamb with the cumin, salt and pepper. Brush with oil, place under a preheated hot grill and grill for about 5-6 minutes on each side, until cooked through.
5. To serve, add the tomato and cucumber to the eggplant salad and sprinkle with the chopped parsley. Serve the lamb with the salad.