PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
I started grilling lamb chops outside because steak felt too predictable for a Saturday night. The first time I paired them with eggplant and chickpeas on the same plate, I understood what I had been missing. This is a full summer meal, one you eat slowly with a glass of red wine while the grill is still warm. Every piece on the plate has its own thing going on, but they belong together.
The lamb gets a marinade built on red wine, honey, cinnamon, and oregano. It soaks for at least an hour, longer if you have the time. While the chops rest in that marinade, everything else works on its own schedule: eggplant on the grill, chickpeas crisping in the oven, tomatoes and cucumber chopped into a rough salad with red onion and fresh herbs. Four components, one plate. 
It eats like a Mediterranean spread you would find at a long outdoor table. Big flavors. Nothing fighting for attention.
How to Make Grilled Lamb with Eggplant and Crispy Chickpeas
The Marinade
Mix 120ml (1/2 cup) red wine with red wine vinegar, honey, complete seasoning, cinnamon, minced garlic, oregano, and olive oil. Lay the lamb chops flat in a shallow dish and pour the marinade over them.
Cover and refrigerate for at least one hour. Two hours is better. The cinnamon and wine need time to get into the meat.
Crispy Chickpeas
Drain and pat the chickpeas dry with a towel. Spread them on a sheet pan in a single layer. Roast at 200C (400F) for 25 to 30 minutes, shaking the pan halfway through.
They should rattle when you move the pan. If they still feel soft, give them another five minutes. You want them crunchy all the way through.
- Yield: 4 servings 1x
Ingredients
For the Lamb Chops
- 1/2 cup Santa Rita 120 Hero’s Salute Red Blend
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Badia Complete Seasoning
- 1/2 teaspoon ground cinnamon
- 4 garlic cloves (roughly chopped)
- 2 tablespoons fresh oregano leaves (roughly chopped)
- 1/4 cup extra virgin olive oil
- 2 teaspoons kosher salt
- freshly ground black pepper to taste
- 2 lbs lamb chops (trimmed)
For the Eggplant Puree
- 1 large or two smaller eggplants
- 3 tablespoons extra virgin olive oil (plus more for rubbing eggplant)
- 1 clove garlic (smashed)
- juice of 1 lemon
- salt and pepper to taste
For the Crispy Chick Peas
- 1 15 oz can chick peas (drained and rinsed)
- 1/4 cup extra virgin olive oil
- salt (for sprinkling)
- Tomato Cucumber Salad
- 1 cup cherry or grape tomatoes (halved)
- 1 cup diced English cucumber
- 1/4 small red onion (thinly sliced)
- juice of 1/2 lemon
- 2 tablespoons fresh mint (torn, plus more for garnish)
- salt and pepper to taste
- 1 teaspoon sumac (plus more for garnish (optional))
Instructions
Prepare the Lamb Chops
- Combine the first 10 ingredients in a zip top bag, then add the lamb chops and toss to coat. Press out as much air as possible, seal the bag and place in the refrigerator. Allow the lamb to marinate for at least 4 hours, or up to 12. Remove the lamb from the refrigerator and bring to room temperature at least 20 minutes before grilling.
Make the Eggplant Puree
- Preheat the oven to 425 degrees and prick the eggplant all over with a fork, then rub with oil. Place on a sheet pan and roast until it can be easily pierced with a knife without resistence, about 30-45 minutes depending on size. Remove from the oven and allow to cool, then remove the skin and stem and place in a food processor. Add the olive oil, garlic, lemon, salt and pepper, then puree until smooth. Taste for seasoning and adjust as needed.
Make the Crispy Chick Peas
- Preheat the oven to 425 degrees. Spread the chick peas out on to several towels and gently pat dry. You want to be sure to remove as much moisture as possible to ensure they turn out crispy. Pour the olive oil into a medium-large cast iron skillet and place over medium-high heat. When the oil starts to shimmer, right before smoking, add the chick peas and shake the pan vigorously for about one minute. Transfer the pan to the oven, and bake for about 20-25 minutes, shaking and tossing them every so often to ensure even cooking. Remove from the oven and use a slotted spoon to transfer the chick peas to paper towels to drain. Sprinkle with salt while still hot, and set aside.
Make the Tomato Cucumber Salad
- In a medium mixing bowl, combine the cherry tomatoes, diced cucumber, red onion, lemon juice, mint, salt, pepper, and sumac. Toss until combined, taste and adjust seasoning as needed, then set aside.
Grill the Lamb
- Preheat a clean, well oiled grill to medium high heat. Remove the lamb chops from the marinade and allow any excess to drain off. Place the lamb chops on the grill and cook for about 3-4 minutes on each side for medium rare. Cook time will ultimately depend on the size and thickness of your chops. Remove from the grill once done to your liking, and let rest for about 5 minutes.
Plate
- Spoon the eggplant puree on to a large platter or individual plates, the top with the lamb chops. Spoon the tomato cucumber salad over top and sprinkle with crispy chick peas. Garnish with fresh sprigs of mint and a dusting of sumac if desired. Serve immediately.
- Category: Main
Frequently Asked Questions
Can I use a different cut of lamb instead of chops?
Lamb leg steaks or boneless loin work well with this marinade. Cut them about 2.5cm (1 inch) thick so they cook at the same pace on the grill. Bone-in chops have more flavor, but boneless cuts are easier to eat on a plate with everything else.
How do I keep the chickpeas crispy after roasting?
Leave them on the sheet pan until you are ready to plate. They start losing their crunch within 15 to 20 minutes once they cool. If you need to make them ahead, re-crisp at 200C (400F) for five minutes before serving.
Can I make the marinade the night before?
Yes, and it works even better that way. Mix everything and pour it over the chops, then refrigerate overnight. The lamb picks up more of the cinnamon and wine flavor with a longer soak. Pull the chops out 30 minutes before grilling so they cook evenly.
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