Chump Chops with Aubergine, Courgette and Tomato

Hearty homely lamb chops, served with a Mediterranean-style stew, make for a tasty main course in Brian Turner's great recipe
By Brian Turner
Chump Chops with Aubergine, Courgette and Tomato
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 aubergine
  • 1 courgette, cut into 3cm cubes
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 6 tomatoes, quartered
  • 125 ml white wine
  • 1 tbsp chopped coriander
  • 1 tbsp chopped parsley
  • salt and black pepper

For the chops

  • 4 x 150 g chump lamb chops
  • 2 tbsp olive oil


1. Heat 2 tablespoons of the olive oil in a frying pan and tip in the cubed aubergine. Stir fry until the aubergines have begun to catch colour. You might need to add more oil.

2. Remove the aubergine from the pan, and repeat the same frying process with the courgettes. Set aside in a bowl while you soften the onions.

3. In the same pan, cook the onion and garlic over a low heat, until the onions have softened - this should take about 5 minutes.

4. Add the tomatoes and white wine to the pan, and bring to a simmer. Tip in the fried aubergines and courgettes, season, cover the pan, and simmer the stew until the vegetables have cooked down - this should take about 15 minutes.

5. For the chops, heat a griddle over a moderate heat. Brush the chops with olive oil and cook for about 5-7 minutes on each side, until tender and browned. Season well.

6. Transfer the chops into the vegetable stew and continue cooking for a further 2-3 minutes. Stir in the coriander and parsley and serve.

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