Chef George Pagonis Grilled aussie lamb loin chop

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill, Pan Fry / Saute
  • Meat Lamb
  • Cut Loin
  • Serves 0

Charred eggplant purée, ras al hanout carrots, pomegranate


Lamb loin chop:
2 bay leaves
1 sprig of rosemary
1 sprig of thyme
1 oregano leaf
1 lemon, zest
1 cup olive oil
1 garlic clove, smashed
1 tablespoon black peppercorns, toasted and crushed

4 Heirloom carrots
2 tablespoons olive oil
1 tablespoon ras al hanout
1 tablespoon butter
2 cups chicken stock

Eggplant purée:
2 large eggplants
1 cup tahini
1 cup roasted garlic
2 lemons, juice
1 cup water
1 cup olive oil
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon pomegranate molasses

Pomegranate vinaigrette:
3 tablespoons pomegranate molasses
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon sumac
1/2 cup canola oil
1/2 cup olive oil
salt, to taste



For the loin chops: Combine all marinade ingredients in a bowl and mix well. Place lamb chops in marinade and let marinate overnight. Wipe off marinade, season with salt, grill on both sides till medium rare.

For the carrots: Peel carrots. Heat up medium size saute pan. Place olive oil in pan and add carrots. Saute carrots with olive oil and season with salt. After 2 minutes, add ras al hanout spice and saute another 3 minutes. Add chicken stock to pan, then cook down the carrots until tender.

For the eggplant purée: place Eggplant on grill and cook until eggplant is completely charred. Scoop out inside of eggplant and separate charred skins (but don’t throw them away). Place insides of eggplant, the remainder of ingredients, and half the amount of charred skins in blender. Blend on high. Pass purée through a chinoise and adjust seasoning with salt, sherry, lemon juice.

For the pomegranate vinaigrette: Place pomegranate molasses and honey into a bowl. Slowly whisk in lemon juice and red wine vinegar, then slowly whisk in canola oil and olive oil. Finish with sumac and salt.

Once all components are finished: place charred eggplant purée on bottom of plate. Lay down carrots and fresh pomegranate seeds. Lay down the lamb loin chops on top. Using a brush, brush on the pomegranate vinaigrette.