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Lamb chops with harissa glazed aubergine
Fruit and vegetables
2 sprigs
rosemary
, leaves removed
2 springs
thyme
, leaves removed
2
garlic
cloves, sliced
1 small
aubergine
, cut into 6 pieces lengthways
1 tsp
lemon juice
½
lime
, zest and juice
300g/10½oz fine
green beans
2 sprigs
mint
, leaves removed and chopped
1
garlic
clove, crushed
1 large banana
shallot
, diced
handful
coriander cress
½ red
chilli
, thinly sliced
Tins, packets and jars
30g/1oz agave
syrup
Cooking ingredients
50ml/2fl oz po
mace
oil
sea salt and freshly ground
black pepper
2 tbsp
rapeseed oil
50g/1¾oz rose
harissa
paste
sea salt
4 tsp malt
vinegar
50ml/2fl oz
rapeseed oil
50g/1¾oz roasted, salted
peanuts
, roughly chopped
Dairy, eggs and chilled
75ml/2½fl oz coconut
yoghurt
Meat, fish and poultry
1 rack
lamb
, cut into 8 chops
Back to recipe
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