Lamb Loin Chops with Eggplant Chips & Cucumber Yogurt Salad

I’ve been making a lot of fish lately, but tonight I was craving lamb and eggplants. This is a super easy and fast recipe that’s big on taste. Enjoy.

Serves 1

Ingredients for the Lamb

2 lamb loin chops

1 tsp turmeric powder

1 tsp ground coriander

2 pinches Kosher salt

1 tbs fresh lemon juice

Ingredients for the Eggplant Chips

1 Italian eggplant – peeled and cut into bite sized cubes

1 tbs olive oil

1 tsp chipotle chili powder

2 pinches Kosher salt

1/2 a lemon (for the zest and juice)

Ingredients for the Cucumber Yogurt Salad

Medium size Fage fat free yogurt (you will have extra dip left which you can keep in the fridge)

2 Persian cucumbers – peeled and cut

1/4 cup of mint

1/3 cup of dill

2 scallions – roughly chopped (white part only)

1 small shallot – roughly chopped

1 to 3 garlic cloves (depending on how much you like garlic) – roughly chopped

1 tbs fresh lemon juice

3 pinches of kosher salt

Directions

Preheat your oven to 375 degrees. In a bowl, toss the eggplant pieces with the olive oil, chili powder, salt and lemon zest. Cover a cooking tray with with non-stick foil and place the eggplant pieces on the tray.

Coat both sides of the lamb with the turmeric, coriander and salt. Cover a Pyrex dish with non-stick foil and place both chops in the dish. Pour the lemon juice over the chops.

Put the eggplant and lamb in the oven for 20 minutes, turning the eggplant pieces and lamb over after 10 minutes so both sides cook evenly.

While the eggplant and lamb are cooking, make the yogurt dip by mixing all of the ingredients – except the cucumbers – in a Cuisinart. Place the cucumbers in a bowl and coat them with the yogurt dip.

Ta da – you’re done. Squeeze a little lemon juice over the the eggplant chips before serving and garnish with chopped dill.