Lamb chops with den miso aubergine

Recipe Information

45 minutes


For the lamb:

  • 1 French trimmed rack of lamb (aged for 5 days)
  • 100ml Oximali barrel aged vinegar
  • 100ml honey
  • 100g hummus

For the den miso:

  • 800g miso paste
  • 100ml honey
  • 200ml balsamic vinegar
  • 50ml mirin
  • 100g sugar

For the Greek salad:

  • 1 small greek cucumber
  • 1/2 red onion
  • 1/2 green pepper
  • Handful black kalamata olives
  • 2 pinches capers
  • Pinch of kritamo
  • 2 pinches of wild dry oregano
  • 100ml extra virgin olive oil
  • A few drops red wine vinegar
  • 5 cubes feta
  • 1 chunk sourdough bread, diced into croutons
  • Fresh herbs to taste


  1. First, prepare the lamb chops. Cut the rack on the bone into individual chops and place on a baking tray. Marinate in the Oximali and honey
  2. Place the aubergine on a baking tray, cover with aluminium foil and bake in the oven at 220 degrees for 40 minutes or until cooked through
  3. Remove from the oven and cut lengthways into 2cm wide strips. Mix all the ingredients for the den miso in a bowl and brush over the aubergine. Grill in the oven until the topping is caramelised
  4. Next prepare the Greek salad. Roughly chop all the ingredients and combine in a bowl with olive oil, red wine vinegar, oregano and fresh herbs
  5. Grill the lamb chops in a griddle pan until charred on the outside and cooked all the way through
  6. To serve, spread the hummus beneath the aubergine and assemble the lamb chops alongside the Greek salad