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Smoked Paprika Lamb With Eggplant Aioli Recipe

Smoked Paprika Lamb With Eggplant Aioli Recipe

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Ingredients:

Serving

2 large lamb backstraps
2 garlic cloves, crushed
1 tsp smoked paprika
2 tbsp chopped flat leaf parsley
1 lemon , juice of
1 tbsp olive oil
sea salt & fresh ground pepper , to taste
couscous , and
steamed vegetables , for serving
1 medium eggplant
1 garlic clove, crushed
2 tbsp flat leaf parsley
1 tbsp extra virgin olive oil
2 tbsp good quality egg mayonnaise
salt & freshly ground black pepper , to taste

Directions:

Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
Eggplant Aioli:.
Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.28 Kcal (504 kJ)
Calories from fat	80.67 Kcal
		% Daily Value*
Total Fat	8.96g	14%
Cholesterol	3.7mg	1%
Sodium	24.57mg	1%
Potassium	335.28mg	7%
Total Carbs	9.9g	3%
Sugars	5.36g	21%
Dietary Fiber	4.3g	17%
Protein	1.99g	4%
Vitamin C	16.3mg	27%
Iron	0.5mg	3%
Calcium	29.1mg	3%

Amount Per 100 g
Calories	80.07 Kcal (335 kJ)
Calories from fat	53.7 Kcal
		% Daily Value*
Total Fat	5.97g	14%
Cholesterol	2.46mg	1%
Sodium	16.36mg	1%
Potassium	223.18mg	7%
Total Carbs	6.59g	3%
Sugars	3.56g	21%
Dietary Fiber	2.87g	17%
Protein	1.32g	4%
Vitamin C	10.8mg	27%
Iron	0.4mg	3%
Calcium	19.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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