Brinjal recipes
1 hour 40 minutes
Butterflied rosemary lamb with brinjal and onion confit

Preheat the oven to 200°C.
Trim any fat from the chops. Oil the chops, then sear both sides and the fat in a hot pan.
Season the chops, smear with garlic and place in an oiled baking pan. Add the lettuce and peas, moisten with lemon juice and pour over the stock. Bake for 5 minutes.
Allow to rest for a few minutes before serving with the pasta.