From the grill: Lamb chops on a tomato and eggplant salad
The barbecue season is in full swing and it's no longer just about grilling sausages. The variety of menus that can be created with our SEVO GTS goes far beyond this and makes culinary connoisseurs' hearts beat faster. Especially in the current summer temperatures, a light dish from the grill is the perfect way to bring southern flair to your balcony or patio at home with friends and family.
Preparation time 15 minutes
Cooking time 30 minutes
Ingredients
Ingredients for 2 portions
Lamb chops
- 6 pieces of lamb chops
- 2 cloves of garlic, finely chopped
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 1 grated organic lemon
- 8 tbsp olive oil
- Salt
- black pepper
Tomato and eggplant salad
- 1 large zucchini, diced into bite-sized pieces
- 400 g colorful cherry tomatoes
- 1 large tomato, roughly diced
- 1 eggplant, cut into 4 slices
- 1 tbsp chopped flat-leaf parsley
- 1 handful of black olives
- 1 tsp dried Italian herbs, heaped
- 5-6 tbsp olive oil
- Red wine vinegar, a few splashes
- Salt
- black pepper
Wild garlic pesto
- 80 g wild garlic
- 20 g flat-leaf parsley
- 80 g parmesan
- 60 g pine nuts
- 1-2 tbsp lemon juice
- 200 ml olive oil
- Salt
Preparation
Wild garlic pesto
- Toast the pine nuts in a pan without fat and blend together with the other ingredients (except for the salt and lemon juice) in a blender to make a pesto. Do not use the entire amount of olive oil at first and add the olive oil little by little until you have reached the desired consistency.
- Season the pesto with salt and lemon juice.
Tomato and eggplant salad
- Place the eggplant slices in a sieve and season with salt. Dab well after 20 minutes and brush with olive oil before grilling.
- Place the diced zucchinis in a baking dish and mix with 2-3 tablespoons of olive oil and the Italian herbs.
- Preheat the SEVO to 240 degrees and grill the zucchinis with the lid closed until they have softened. Add the tomatoes and grill with the lid closed until they are soft and have released some juice.
- Remove the warm salad from the grill and season with salt, pepper and a few dashes of red wine vinegar before serving.
- Preheat the SEVO to 320 degrees and grill the eggplant slices on both sides with the lid closed until they have nice grill marks and are soft.
- Lightly pepper the eggplant slices and, when serving, arrange 2 eggplant slices on the plate and top with the tomato salad and a little wild garlic pesto.
Lamb chops
- Place the lamb chops in a bowl and mix with the marinade ingredients. Leave to marinate for 2-4 hours. A vacuum sealer with a suitable container was used for optimum flavor results.
- Preheat the SEVO GTS to 500 °C for 20-30 minutes and sear the lamb chops on both sides on the BOOST ZONE. Turn the SEVO down to 100 °C. Place the lamb chops in a baking dish / grill pan and cook with the lid closed to a core temperature of 54 °C. Check the core temperature with a core thermometer.
- Season the lamb chops with salt (fine sea salt) and pepper and serve with the tomato and eggplant salad.
Unfortunately, my preference for wine from the south of France means that I can’t recommend any other drinks with this dish, but you could also enjoy a beer or a draught soda with it.
Many thanks to Malte from Malteskitchen for the great barbecue recipe from our SEVO.
Another thank you to Lara for the great contribution to Malte’s recipe.
