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Balsamic Lamb with aubergine salsa

Ingredients

  • 8 Thickly cut Northern Ireland Farm Quality Assured loin chops
  • 2 tbsp Balsamic glaze
  • 2 Garlic cloves thinly sliced, plus 1 large garlic clove
  • 1 tbsp Chopped fresh thyme

For the aubergine salsa

  • 1 tbsp Olive oil
  • 1 Red onion chopped
  • 1 Aubergine cut into small dice
  • 1 Garlic clove crushed
  • 2 Beef tomatoes skins removed, cut in half and diced
  • 1 Small handful of chopped basil leaves
  • Salt and pepper

Method

  • Place the loin chops in a non-metallic bowl with the balsamic glaze, sliced garlic and thyme. Season, stir and set aside to marinade.
  • Heat the olive oil in a large non-stick frying pan and fry the onion until softened, then fry the aubergine until golden add the garlic, tomatoes and red wine and simmer for 10 – 15 minutes until most of the wine has evaporated, Season with salt and pepper and keep warm.
  • Heat a griddle pan or frying pan over a medium heat until hot. Add the loin chops and their marinade and fry for 3-4 minutes each side for medium, depending on the thickness of the chops. Remove from the pan and set aside to rest.
  • Serve the loin chops with creamy mashed potato, aubergine salsa and garnish with fresh rocket leaves and oven roasted cherry tomatoes.
  • To serve: Creamy mashed potato, Oven roasted cherry tomatoes, Rocket leaves