Lamb chops with aubergines and bloody mary salsa

Lamb chops with aubergines and bloody mary salsa

  • serves 6
  • A little effort

We paired lamb chops, baked aubergine, and a spicy bloody mary dressingin this cocktail-inspired recipe. You can make the salsa beforehand, and adjust its flavour by adding tabasco and worcestershire sauce.



  • aubergines 2, sliced lengthways olive oil
  • lamb cutlets 18 small, rubbed with olive oil or 2 lamb rumps


  • tomatoes or celery 1 stick, finely chopped
  • red chilli or green olives or vodka or horseradish or Tabasco or Worcestershire sauce 1 tsp 


  • Step 1

    Heat the oven to 200C/fan180C/gas 6. Brush the aubergines with oil and season well. Lay them out on a non-stick baking sheet and cook for 15-20 minutes or until they soften and start to brown.

  • Step 2

    Meanwhile mix all the ingredients for the salsa together carefully and adjust the flavour with the tabasco and worcestershire sauce. Add more lemon juice from the remaining 1/2 lemon if you like. You can make the salsa several hours ahead.

  • Step 3

    Transfer the aubergine to a baking dish and turn the oven up to 220C/fan 200C/gas 7. Heat a frying pan to very hot and add the cutlets (if using lamb rumps add them fat-side down) to the pan. turn the cutlets over after a minute and give them another minute on the other side. Lift them onto the aubergine slices and put into the oven for 5 minutes. If using lamb rumps, then turn them so they brown well all over, lift them onto the aubergine and cook for 12-15 minutes, or until a skewer pushed into the centre comes out feeling hot. Rest for 10 minutes. Serve the lamb with the salsa.

Nutritional Information

  • Kcals 559
  • Fat 42.2g
  • Carbs 4.5g
  • Fibre 4.3g
  • Protein 34.4g
  • Salt 0.4g