Lamb chops with smoky aubergine and salsa verde

Lamb chops with smoky aubergine and salsa verde

Grill Smoke BBQ
Kris Kirkham

Lamb features heavily on my menus, whether it’s super-sweet and delicate new-season lamb; brinier salt-marsh lamb from sheep grazed near the seashore; or the year-old-plus hoggets that are a little more toothsome but gamier in flavour. Whatever you get, lamb makes the perfect grilling meat. Start this the day before, to give the smoked chops plenty of resting time.


Quantity Ingredient
4 large lamb chops
or 8 smaller lamb chops
1 quantity see method for ingredients
1 large aubergine
or 2 medium aubergines
1/2 lemon, juiced
sea salt
black pepper

For the salsa verde

Quantity Ingredient
1 bunch flat-leaf parsley, leaves picked
1 bunch mint, leaves picked
1 bunch basil, leaves picked
3 salted anchovies
1 garlic clove
1 tablespoon capers in brine, drained
100ml extra virgin olive oil
1 tablespoon muscatel vinegar or white balsamic vinegar


  1. Place the chops in a large non-reactive bowl and pour over the brine, then cover and leave in the fridge for 1 hour.
  2. Set up the cold-smoking device in the barbecue with the wood chips and get it going. Remove the chops from the brine and pat dry with paper towels. Lay them directly on the grill, close the lid of the barbecue and cold-smoke for 1½ hours. Transfer to a clean bowl, cover and leave in the fridge to rest for at least 6 hours, or overnight.
  3. Light the barbecue and set for direct/indirect cooking.
  4. Prick the aubergines with a fork, then cook in the direct heat zone until the skin is blistered and charred all over. Carefully move the aubergines to the indirect heat zone, close the lid of the barbecue and cook for about 1 hour or until the aubergine is soft and has started to collapse. Transfer the aubergines to a bowl. When they are cool enough to handle, remove the stalks, then roughly chop the rest, skin included. Return to the bowl, season with salt and pepper, and stir through the lemon juice. Keep warm.
  5. Place all the salsa verde ingredients in a blender and process to a thick, green purée. Season to taste and reserve.
  6. Season the smoked lamb chops, then place them directly on the grill in the direct heat zone and cook for 3 minutes on each side to caramelize. The lamb will be pink; if you want it well done, cook for a further 2 minutes on each side.
  7. Serve the lamb chops on the chopped aubergine, then spoon over the salsa verde.

Serve with

  • Ibérico presa with jamón butter; Grilled fennel with goat's curd, honey and hazelnut picada.


  • You'll also need a cold-smoking device and some oak wood chips.
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