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Lamb chops with aubergines and bloody mary salsa

Lamb chops with aubergines and bloody mary salsa

Published: June 3, 2015 at 12:53 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

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.


Try these lamb chops with bloody mary salsa, then check out our lamb chops with mint sauce potatoes. For more bloody mary recipes try our classic bloody mary, Spanish mary shots and bloody mary shots.


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


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


  • 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.


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