Lamb chops marinated and cooked at low temperature with mint and eggplants

In the meantime cook the eggplants by cutting them into cubes and sauté them in a pan for about 10 minutes with extra virgin olive oil, salt, pepper, 2 cloves of garlic and a few mint leaves. Remove a part of cooked eggplant from the pot and blend with a few drops of lemon juice.

Put the lamb chops in a bowl, season with plenty of oil, the lemon zest, a tablespoon of black pepper grains, a tablespoon of juniper berries, sweet paprika and the leaves of 4 sprigs of fresh mint. Marinate the meat in the fridge for 3 hours stirring occasionally.

After the marinating time, blanch the lamb chops in a hot pan for 1 minute, continue cooking in Freddy preheated to 75°C for 47 minutes (this way the chops will remain pink inside). Blanch the chops again in a pan for 1 minute and serve them on a spoonful of eggplant cream and with the eggplant cubes. Decorate with toasted almonds. 

You can prepare a large quantity of eggplant with mint, maybe in season when they are cheaper and more tasty, and freeze them with the function of shock freezing Freddy and then keep them in the freezer up to 10 months. 

You can also freeze cooked lamb chops, to keep them in the freezer for up to 8 months. When you want to consume them, all you have to do is regenerate them in the preheated oven to 180ºC for about 15 minutes.