- 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
- 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.