Yield: 6 Servings

Ingredients:

• 3 eggplants, halved lengthwise
• ½ cup olive oil
• ¼ cup crème frâiche or sour cream
• 1 shallot, minced
• 1 clove garlic, minced
• 1 Tablespoon fresh dill, chopped fine
• 1 teaspoon red wine vinegar
• Salt and black pepper, to taste
• Heirloom tomatoes, rinsed and sliced

Method:

For Romesco Sauce:
Heat a large saute pan over medium heat. Cook almonds, stirring constantly, until golden, about 5 minutes. Reserving pan, empty nuts into food processor or blender and pulse until finely ground.

Heat pan over high heat. Add oil, onion and garlic. Cook, stirring until onion is limp, about 3 minutes. Add tomato, red peppers, chili flakes and vinegar. Simmer over medium heat, stirring occasionally until most of the liquid is evaporated, 6 to 8 minutes.

Stir ground almonds into tomato mixture; add salt and pepper to taste. Reserve sauce

For Lamb:
Season chops and grill over high heat to desired doneness.

For Couscous:
Heat olive oil in medium sauté pan over low heat. Add couscous and toast lightly, stirring occasionally. Add onion and cook until translucent. Add curry and turmeric, stirring continuously. Cook approximately 1 minute. Add water and stir. Continue stirring until all liquid has cooked out and pasta is al dente. (You may need to add more water.) Season couscous with salt and remove from heat. Keep warm until service.

To Serve:
Place large spoonful of couscous in center of each plate. Top with two lamb chops and Romesco sauce.

Wine Pairing:
Hartford Court, ‘Sevens Bench Vineyard’, Carneros 2000