Moroccan Lamb Chops with Black Garlic

Serves 4.

Ingredients

• 4 large lamb chump chops
• 100ml red wine
• 2 tablespoons of olive oil
• 2 teaspoons of ground cumin
• 2 teaspoons of ground coriander
• Half a teaspoon of dried mint
• 1 red pepper - sliced
• 1 red onion - diced
• 1 aubergine - chopped
• Half a tin of chopped tomatoes
• Half a tin of chickpeas - drained
• 2 cloves of black garlic – finely sliced
• 4 dried apricots – chopped
• 1 tablespoon of raisins
• A handful of fresh coriander
• Salt and black pepper.

Instructions

1. Place one tablespoon of the olive oil, one teaspoon of ground cumin, one teaspoon of ground coriander and the red wine in a dish.
2. Marinade the lamb chops in the red wine mixture for an hour or so (or preferably over night).
3. Pre heat the oven to 150C, 300F Gas Mark 2.
4. Heat an ovenproof casserole dish on the hob. Fry the red onion, aubergine and red pepper in the remaining one tablespoon of olive oil, until soft. Add the remaining teaspoon of ground cumin and coriander and lightly fry for a minute.
5. Add the tomatoes, black garlic, dried mint, dried apricots and the raisins to the vegetable mixture. Stir in the leftover marinade. Season to taste then stir.
6. Fry the lamb chops until lightly brown.
7. Place the lamb chops on the top of the vegetable mixture.
8. Put a lid on the casserole and place in the pre heated oven for one hour or until the chops are tender.
9. When the dish is cooked, add the chickpeas and cook for a further 10 minutes.
10. Serve the chops on a spoonful of the vegetable mixture. Scatter some fresh coriander on top.

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