Grilled Mutton Chops with roasted aubergine, tomatoes and ricotta yoghurt
WINE: Spier Ideology Cinsault
Click here for the downloadable recipe.
INGREDIENTS
For the chops:
8 mutton loin chops, thick cut
salt & pepper, to taste
1 lemon, halved
For the roasted veg:
2 medium aubergines, quartered lengthways, scored diagonally with a knife
250 g baby tomatoes, halved
45-60 ml extra virgin olive oil (plus extra)
a few sprigs thyme, woody stalks discarded
salt & pepper
10-15 ml red wine vinegar
For the creamed chevin:
100 g chevin log, plain (soft goats cheese)
1 cup double cream yoghurt
½ teaspoon ground cumin
finely grated rind of a lemon (you’ll use the juice for the chops, see below)
salt & pepper
To serve:
lemon wedges
2-3 tablespoons pine nuts,
toasted (or almond flakes)
a handful fresh mint leaves and/or fresh origanum leaves
a drizzle of extra virgin olive oil
METHOD
Prepare the veg: Preheat the oven to 220O C. On a roasting tray lined with baking paper, arrange the scored aubergine quarters & tomato halves, then drizzle all over with olive oil, sprinkle with thyme and season with salt & pepper. Roast for 20 - 25 minutes or until the aubergines are soft and the edges are turning brown. Remove from the oven, then drizzle the tomatoes with vinegar, and the aubergines with a little more olive oil. Set aside.
Prepare the creamed chevin: in a blender, add the chevin, yoghurt, cumin, lemon rind and season lightly with salt & pepper. Process until smooth, then cover and set aside until ready to serve.
For the chops: Season the chops with salt pepper on both sides and grill over hot coals until the fat edges are crispy and the meat is just cooked. Remove from the fire and leave to rest for 5 minutes. On a platter, swirl the chevin mixture on the bottom, then top with the roasted veg and chops. Finish with lemon wedges (focus on the chops), a drizzle of olive oil, and some fresh herbs. Serve at once.
