Take your braaied chops to the next level by serving them with roasted brinjals, tomatoes and creamed chevin.
- For the roasted veg:
- 2 medium brinjals, quartered lengthways, scored diagonally with a knife
- 250 g baby tomatoes, halved
- 45-60 ml extra virgin olive oil (plus extra)
- a few sprigs thyme, woody stalks discarded
- salt and pepper
- 10-15 ml red wine vinegar
- For the creamed chevin:
- 100 g chevin log, plain (soft goats cheese)
- 1 cup double cream yoghurt
- ½ t ground cumin
- finely grated rind of a lemon (you’ll use the juice for the chops, see below)
- salt and pepper
- For the chops:
- 8 mutton loin chops, thick cut
- salt and pepper, to taste
- 1 lemon, halved
- 2-3 T pine nuts, toasted (or almond flakes)
- a handful fresh mint leaves and/or fresh origanum leaves
- a drizzle extra virgin olive oil
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Prepare the veg:
1. Preheat the oven to 220 C. On a roasting tray lined with baking paper, arrange the scored aubergine quarters & tomato halves, then drizzle all over with olive oil, sprinkle with thyme and season with salt and pepper.
2. Roast for 20-25 minutes or until the aubergines are soft and the edges are turning brown. Remove from the oven, then drizzle the tomatoes with vinegar, and the aubergines with a little more olive oil. Set aside.
Prepare the creamed chevin:
1. In a blender, add the chevin, yoghurt, cumin, lemon rind and season lightly with salt & pepper. Process until smooth, then cover and set aside until ready to serve.
For the chops:
1. Season the chops with salt pepper on both sides and grill over hot coals until the fat edges are crispy and the meat is just cooked.
2. Remove from the fire and leave to rest for 5 minutes. On a platter, swirl the chevin mixture on the bottom, then top with the roasted veg and chops. Finish with lemon wedges (focus on the chops), a drizzle of olive oil, and some fresh herbs. Serve at once.
Learn more about cooking with lamb on the Lamb and Mutton SA website: cookingwithlamb.com
Photograph: Tasha Seccombe