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Spiced lamb chops and aubergines with labneh and tomato sauce
Fruit and vegetables
squeeze
lemon juice
1 tbsp
garlic
granules
2 tbsp
garlic
oil, plus extra for brushing
1 large
aubergine
or 2 small
aubergines
, sliced 2.5cm/1in thick
4
tomatoes
, halved
1
red onion
, halved and thickly sliced
25g/1oz flat-leaf
parsley
, leaves picked
4–5 pickled
chillies
, mixed colours
Tins, packets and jars
400g tin
chopped tomatoes
2 tbsp
tahini
1 tsp pul biber
Cooking ingredients
2 tbsp rose
harissa
2 tsp
caster sugar
1 tsp ground
cumin
1 tsp
paprika
1 tsp
cinnamon
2 tbsp
tomato purée
handful
pine nuts
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
500g/1lb 2oz labneh or thick Greek
yoghurt
Meat, fish and poultry
8
lamb chops
, fat removed
Other
4 pitta breads
Back to recipe
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