Ingredients
- 24 lamb chops
- 400 g of long and thin aubergines
- 2 garlic cloves
- 5 g of mint leaves
- rosemary
- sage
- thyme
- marjoram
- zest of 1 untreated lemon
- extra virgin olive oil
Method
Step 1
Chop the rosemary, bay leaf, sage, thyme and marjoram.
Step 2
Chopped or grated lemon zest. Peel the garlic and cut into thin slices.
Step 3
Prepare the gremolata by mixing all the spices with chopped lemon zest, garlic and oil.
Step 4
Eight hours before grilling the lamb chops and let them dip them in gremolata flavor refrigerate until momenta grilling.
Step 5
Wrap the aubergine in a double strata of aluminum foil and place on the grill Low temperature constantly turning. Occasionally check cooking with a toothpick.
Step 6
When the aubergines are cooked, cut them in half and scrape off the flesh with a spoon.
Step 7
Puree the pulp aubergine with oil and the mint leaves washed.
Step 8
Drain the cutlets from gremolata checking that do not remain attached slices of garlic.
Step 9
Cook the high temperature chops, arrange them on a strata of aubergine puree and serve with micro baked potatoes in their skins as a side.
