Charred Lamb Tomahawk with Garlic, Goats Curd & Baked Eggplant

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
cooked tomahawk with garlic curd and eggplant

Ingredients

  • 4 x Farmison & Co Lamb Tomahawk Chops
  • 100g Wild Garlic
  • 50g Goats Curd Or Fresh Cheese
  • 1 x Aubergine Spilt Into 2
  • 100ml Olive Oil
  • 15ml Aged Red Wine Vinegar
  • 2 x Plum Tomatoes, Blanched, Peeled, Deseeded & Diced
  • 1 x Bunch Lemon Thyme
  • 2 x Cloves Garlic Crushed
  1. To start, slash the aubergine with a sharp knife into the flesh
  2. Rub with crushed garlic, drizzle 50ml olive oil, season with salt & pepper
  3. Bake upside down in oven tray for 40 minutes 180 oc until tender & caramelised (careful not to burn the garlic)
  4. Make a dressing with the remaining olive oil, vinegar, diced tomatoes & a few thyme leaves, salt & pepper
  5. For the tomahawk heat a griddle pan until smoking hot
  6. Place the lamb onto pan & grill for 3 to 4 minutes before turning & grilling reverse side for 2 to 3 minutes longer
  7. We're looking to serve the lamb nicely charred with a pink centre
  8. To assemble, place half an aubergine on each plate
  9. Wilt the wild garlic in the butter for 1 minute until the leaves have wilted then season with sea salt
  10. Scatter garlic around plate and place chops over aubergine
  11. Add a scoop of cheese to one side of plate and spoon tomato dressing all over