8 lamb forequarter chops
Finely grated zest and juice of 4 lemons
2 tsp ground cumin
½ cup extra virgin olive oil
Sea-salt flakes and freshly-ground black pepper
1 eggplant, sliced
1 red capsicum, sliced
1 green capsicum, sliced
2 red onions, sliced into discs
4 sticks celery
2 ripe tomatoes, halved
1 tsp capers, finely chopped
4 cloves garlic, minced
1 bunch oregano leaves
1 bunch basil leaves
¼ cup raisins, chopped
2 cups baby rocket
Toss the lamb chops with the lemon zest, cumin, 1 Tbsp extra virgin olive oil, then season with salt and pepper. Set aside.
Drizzle the vegetables with ¼ cup extra virgin olive oil, then cook over a hot barbecue grill for 10 minutes, until lightly blacked. Allow to cool, then dice. Mix the capers, garlic, remaining olive oil and half the lemon juice, season with salt and pepper, then mix with the vegetables and herbs.
Cook the chops for 8 minutes, turning regularly and drizzling from time to time with lemon juice, until medium. Serve with the caponata.
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