Recipes & Tips




Serves 4

  • 1 onion, chopped
  • 1 red pepper, chopped
  •  1 aubergine, chopped
  • 1 courgette, chopped
  • 2 tbsp olive oil
  • 4 garlic cloves, sliced
  • tsp dried chilli flakes
  • sprig of rosemary
  • 1 tsp ground coriander
  • 100g red lentils
  • about 400ml hot lamb stock
  • 1 tbsp tomato purée
  • 4 lamb chops
  • salt and ground black pepper


Taken from the Comptoir Libanais Express cookbook.

Put the onion, pepper, aubergine and courgette into a pan with the oil. Season well and cook over a medium heat, stirring every now and then for about 10 minutes. By this stage the vegetables will be turning golden and caramelised.

Sprinkle over the garlic, chilli, rosemary and coriander and stir in along with the red lentils. Pour the stock over the top then stir in the tomato purée. Tuck the lamb chops into the pan, pushing them underneath the stock. Season again.

Cover the pan with a lid, bring to the boil then turn the heat down low and cook for around 50 minutes or until the chops are tender, adding more stock during the cooking if you think it needs more liquid.



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