Description
Juicy lamb chops seasoned with aromatic spices, paired with smoky grilled eggplant for a bold and flavorful Mediterranean-inspired dish.
Ingredients
- 8 lamb chops
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 2 medium eggplants, sliced into 1/2-inch rounds
- Fresh mint or parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a small bowl, combine olive oil, garlic, cumin, coriander, paprika, cinnamon, lemon juice, salt, and pepper.
- Rub the spice mixture onto both sides of the lamb chops. Let marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Preheat grill or grill pan to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper.
- Grill lamb chops for 3–4 minutes per side for medium-rare, or until desired doneness.
- Grill eggplant slices for 3–4 minutes per side, until tender and slightly charred.
- Arrange lamb chops and grilled eggplant on a platter, garnish with fresh herbs, and serve with lemon wedges.
Notes
- Allow lamb chops to rest for 5 minutes before serving for juicier results.
- For extra flavor, drizzle eggplant with a touch of tahini or yogurt sauce before serving.
- Adjust spices to taste for a stronger or milder flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean