Ingredients

• 1 rack lamb
• cut into 8 chops
• 50ml/2fl oz pomace oil
• 2 sprigs rosemary
• leaves removed
• 2 springs thyme
• leaves removed
• 2 garlic cloves
• sliced
• sea salt and freshly ground black pepper
• 1 small aubergine
• cut into 6 pieces lengthways
• 2 tbsp rapeseed oil
• 50g/1¾oz rose harissa paste
• 30g/1oz agave syrup
• 1 tsp lemon juice
• 75ml/2½fl oz coconut yoghurt
• ½ lime
• zest and juice
• sea salt
• 300g/10½oz fine green beans
• 2 sprigs mint
• leaves removed and chopped
• 1 garlic clove
• crushed
• 1 large banana shallot
• diced
• 4 tsp malt vinegar
• 50ml/2fl oz rapeseed oil
• 50g/1¾oz roasted
• salted peanuts
• roughly chopped
• handful coriander cress
• ½ red chilli
• thinly sliced

Directions

• For the lamb chops
• marinate in pomace oil
• rosemary
• thyme and garlic for at least an hour.
• For the harissa glazed aubergine preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with foil.
• Heat a griddle until hot. Brush the aubergine with oil and season with salt. Griddle well on each side then transfer to the tray. Cook in the oven for 15 minutes.
• Meanwhile mix the harissa paste
• agave
• lemon juice together with 4 teaspoons of water and a pinch of salt. Set aside.
• Remove the aubergine from the oven and brush with the harissa mix. Return to the oven for 5 minutes.
• Mix the yoghurt with the lemon juice
• zest and pinch of salt. Set aside.
• For the chutney
• in large saucepan of boiling
• salted water blanch the beans for 1-2 minutes. Refresh them in cold water
• then drain.
• Mix the mint
• garlic
• shallot
• vinegar and oil in a bowl.
• Stir in the beans and set aside.
• To finish the lamb
• preheat the grill to high. Season the chops and grill until cooked to your liking.
• To serve
• put the aubergine on a large plate and dot the yoghurt around
• sprinkle with peanuts and chilli and garnish with the coriander. Serve with the lamb chops and green bean and mint chutney.