Mediterranean-Inspired Israeli Dinner: Grilled Lamb Chops with Herb Quinoa Pilaf & Charred Eggplant Caviar
A flavorful israeli dinner perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 lamb racks (8
- 10 chops) 4 cups water 2 cups quinoa 1 large eggplant 4 tbsp tahini 1 lemon 2 garlic cloves 1/4 cup fresh parsley 1/4 cup fresh mint 1/4 cup pine nuts 1/4 cup olive oil Salt and pepper, to taste
Instructions
- Prepare the lamb chops by trimming any excess fat and seasoning both sides with salt and pepper. Set aside.
- In a medium saucepan, bring water to a boil and add quinoa. Cook according to package instructions, then fluff with a fork.
- Finely chop parsley, mint, and garlic cloves.
- In a small bowl, mix together tahini, juice of one lemon, chopped herbs, and a pinch of salt. Gradually add water until desired consistency is reached for the eggplant caviar.
- Char the eggplant on all sides over an open flame or grill. Once charred, let it cool, peel off the skin, and roughly chop. Fold in the tahini mixture and pine nuts.
- Preheat a grill or grill pan to medium high heat. Grill lamb chops for 4 5 minutes per side or until desired doneness is reached. Let rest for a few minutes before slicing.
- Serve the lamb chops with herb quinoa pilaf and charred eggplant caviar, garnishing with additional parsley and mint.
Chef’s Insight
The key to a perfect Israeli dinner is balancing flavors and textures, so don't be afraid to experiment with seasonings and cooking techniques.
Notes
For a more advanced presentation, try slicing the lamb chops into individual ribs and fanning them out on the plate.