Recipe: Grilled lamb with baba ganoush and roasted chickpeas

Ingredients

400g tin chickpeas, drained
8 lamb loin chops
1 tsp dried oregano
Handful pomegranate seeds
Micro herbs
Willow Creek Coriander Flavoured Extra Virgin Olive Oil

Baba ganoush
2 medium aubergines, diced
Willow Creek Extra Virgin Olive Oil
Coarse salt
2 tbsp tahini
1 tsp smoked paprika
1 tsp ground cumin
2 garlic cloves, crushed
Zest and juice of ½ lemon
½ cup yoghurt
Handful coriander, chopped

Method

1. Preheat oven to 220°C. Place diced aubergine in a large baking tray. Drizzle with olive oil and season with salt.

2. Place the chickpeas in another baking tray. Drizzle with olive oil and season with salt.

3. Roast both trays for ± 20 minutes. The aubergine may need to roast a little longer.

4. Set roasted chickpeas aside for serving.

5. Place roasted aubergine into a bowl and combine with tahini, spices, garlic, lemon, yoghurt and coriander. Mix vigorously to create a chunky baba ganoush. Season to taste.

6. When ready to serve, drizzle lamb chops with olive oil and season with salt and oregano. Grill in a hot griddle pan for ± 15 minutes.

7. To serve: spread baba ganoush onto a serving plate or board. Sprinkle with chickpeas and pomegranate seeds. Top with juicy grilled lamb chops.

8. Garnish with micro herbs and drizzle generously with coriander flavoured oil.

Recipe supplied by Willow Creek Olive Estate

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