Dukkah-dusted lamb chops with creamed aubergine

Ingredients Creamed aubergine: 2 tbsp (30 ml) olive oil 2 tbsp (30 ml) fresh mint, chopped 1 tbsp (15 ml) white wine vinegar 1 garlic clove, crushed 4 lamb chops salt and pepper 2 tbsp (30 ml) honey, warm 3 tbsp (45 ml) dukkah Creamed aubergine : 1 large aubergine 1 tbsp (15 ml) olive oil 2 tbsp (30 ml) Clover Mooi River Butter 1 clove garlic, crushed 1 tsp (5 ml) paprika 1 tsp (5 ml) fresh mint, chopped 1 tsp (5 ml) fresh oregano, chopped salt and pepper 2 tbsp (30 ml) Clover Sour Cream 1 tbsp (15 ml) lemon juice

Method Preheat the grill.

Whisk the oil, mint, vinegar and garlic in a non-metallic bowl.

Add the lamb, toss to combine and marinade for 30 minutes.

Fry chops for 3 - 4 minutes per side, transfer to an ovenproof casserole and season with salt and pepper.

Brush the warm honey over the chops and sprinkle the dukkah over the top.

Cook for 2 - 3 minutes, until golden and sizzling.

Serve with the creamed aubergine.

Creamed aubergine

Peel and dice the aubergine.

Heat the oil and butter in a pan over a low heat and fry the aubergine and garlic for 4 - 5 minutes, until golden and tender.

Transfer to a mixing bowl and stir in the paprika, mint and oregano and season with salt and pepper.

Blend using a hand blender until the mixture is mashed, but still slightly chunky.

Stir in the sour cream and lemon juice.

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