Spiced lamb chops and aubergines with labneh and tomato sauce

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the spiced tomato sauce

  • 1 x 400g/14oz tin chopped tomatoes
  • 2 tbsp rose harissa
  • 2 tsp caster sugar
  • squeeze lemon juice

For the lamb chops and aubergines

  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tbsp garlic granules
  • 2 tbsp tomato purée
  • 2 tbsp garlic oil, plus extra for brushing
  • 8 lamb chops, fat removed
  • 1 large aubergine or 2 small aubergines, sliced 2.5cm/1in thick
  • 4 tomatoes, halved
  • 1 red onion, halved and thickly sliced
  • 500g/1lb 2oz labneh or thick Greek yoghurt
  • 25g/1oz flat-leaf parsley, leaves picked
  • handful pine nuts
  • 4–5 pickled chillies, mixed colours
  • 2 tbsp tahini
  • 1 tsp pul biber
  • sea salt and freshly ground black pepper

To serve

  • 4 pitta breads
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