Lamb chops with smoky aubergine salad

10-30 minutes 2 servings 600 kcal or less beginners cutlets dill lamb chops lamb cutlet lamb cutlets mains meat paprika pine nut pine nuts quick

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Source

Ingredients

1 aubergine , thinly sliced lengthways

3 tbsp olive oil

4 lamb cutlets or chops, trimmed of fat

squeeze lemon juice

pinch paprika

2 tsp chopped dill

1 tbsp toasted pine nut

Method

Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.

Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.

Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill. Serve with salad and pitta bread.