Lamb Chops in Gremolada Citrus, Puree Mint and Eggplant2016-04-08
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
- 24 lamb chops
- 400 g of long and thin eggplant
- 2 garlic cloves
- 5 g of mint leaves
- zest of 1 untreated lemon
- extra virgin olive oil
Chop the rosemary, bay leaf, sage, thyme and marjoram.
Chopped or grated lemon zest. Peel the garlic and cut into thin slices.
Prepare the gremolata by mixing all the spices with chopped lemon zest, garlic and oil.
Eight hours before grilling the lamb chops and let them dip them in gremolata flavor refrigerate until momenta grilling.
Wrap the eggplant in a double strata of aluminum foil and place on the grill Low temperature constantly turning. Occasionally check cooking with a toothpick.
When the eggplants are cooked, cut them in half and scrape off the flesh with a spoon.
Puree the pulp eggplant with oil and the mint leaves washed.
Drain the cutlets from gremolata checking that do not remain attached slices of garlic.
Cook the high temperature chops, arrange them on a strata of eggplant puree and serve.