Herb-crusted Loin of Lamb with Chargrilled Aubergine, Goat’s Cheese & Aubergine Puree

This herb-crusted loin of lamb with chargrilled aubergine, goat’s cheese & aubergine puree is from the cookbook “New Irish cooking” by Conrad Gallagher. A smooth merging of the flavours of aubergine, cheese and lamb.


Olive oil – 5 tbsp

Aubergine sliced into 4 equal rounds – ½

Butter – 30 grams

Onions peeled and finely chopped – 2

Roasted red peppers cut into strips – 4

½ Savoy cabbage shredded

Goat’s cheese – 120 grams

Salt and freshly ground black pepper

Dried breadcrumbs – 100 grams

Parsley finely chopped – 2 tsp

Chervil finely chopped – 2 tsp

Garlic peeled and crushed – 2 cloves

Lamb loins well-trimmed – 2

Lamb jus – 150 ml

Springs onions roughly chopped – 8


Aubergine chips

Thyme – 4 sprigs


  1. Preheat the oven to 200 degrees Celsius/400F/gas mark 6.
  2. Heat 2 tablespoons olive oil and fry the aubergine slices until golden on both sides. Set aside.
  3. Heat another tablespoon of olive oil and the butter in a saucepan and sauté the red onions until soft, but do not allow them to colour.
  4. Add the roasted red peppers and cabbage and continue to cook until the cabbage starts to wilt. Add the goat’s cheese and stir. Season and set aside.
  5. Mix together the breadcrumbs, herbs and garlic. Season well and set aside.
  6. Smear the lamb loins with another tablespoon of olive oil, season well.
  7. Heat the last tablespoon of olive oil in a frying pan and sear loins on all sides. Coat the seared loins in the herbed breadcrumbs, transfer to a roasting tin and finish cooking in the oven for 5-7 minutes.

To serve

  1. Reheat the aubergine slices in the oven.
  2. Gently heat the lamb jus and add the spring onions and chives.
  3. Reheat the goat’s cheese mixture and the aubergine puree.
  4. Remove the lamb from the oven and leave to rest for 1 minute before carving.
  5. Arrange the aubergine slices in the center of each plate and place some of the goat’s cheese mixture in a fan shape.
  6. Spoon some lamb jus over the plate and garnish with aubergine puree, aubergine chips and sprig of thyme. Serve immediately.
  7. The recipe serves 4 people.

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