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Ingredients

    • 5 New Zealand Lamb shoulder chops or large loin chops
    • 500g (1lb) aubergines, roughly chopped
    • 110ml (2floz) vegetable oil
    • 225g (½lb) onion, sliced
    • 2 cloves garlic, crushed
    • 10ml (2tps) tomato paste
    • 150ml (¼pt) red wine
    • 500g (1lb) canned tomatoes
    • 175g (6oz) Mozzarella cheese, thinly sliced
    • Chopped chives for garnish

Hints & Tips

Remove cover for the last minutes of cooking.  Garnish with chives and serve.

Instructions

Lamb Chops with Aubergines

1. Sprinkle the aubergines with salt and set aside for one hour then rinse under cold water and drain.

2. Season the lamb. Heat half the oil and brown both sides of the meat cuts. Remove and place in a baking tray.

3. Saute the onions in the same pan until soft, and layer them on top of the lamb.

4. Saute the aubergines in the remaining oil with garlic, add the tomato paste, red wine and tomatoes. Season well, bring to the boil and pour over the lamb and onions.

5. Layer the cheese on top, cover and cook 170C/325F/Gas Mark 3 for 1½ hours.