Ingredients
- 1 x 8 bone rack of lamb, cut into chops
- 1 aubergine, cut into 1cm slices
- 1 tsp smoked paprika
- 2 sprigs of rosemary,
- 3 cloves of garlic, peeled and chopped
- ½ tsp chilli flakes
- Salt and black pepper
- 100ml olive oil
- Cherry tomatoes on the vine
- 1 orange
- 1 tin salted anchovies (50g), Ortiz brand if possible
- Olive oil for serving
1 Put the lamb chops, aubergine, smoked paprika, rosemary, garlic, chilli flakes, salt and pepper into a plastic bag. Pour in the olive oil and scrunch everything together. Leave it to sit in the fridge for a couple of hours.
2 Turn your grill on to high then spread the lamb chops and aubergine evenly over a roasting tray, with the lamb on top.
3 Grill for six to seven minutes, until the chops start to colour, then turn them and the aubergines over. Add the tomatoes to the tray and continue to grill for another three to four minutes.
4 Meanwhile, peel and slice the orange with a serrated knife, then tuck them in among the chops, along with the anchovies.
5 Serve family-style, with some more olive oil drizzled on top, some new potatoes and perhaps a rocket salad.
