Smoked Paprika Lamb With Eggplant Aioli |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Alive and Cooking , a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed. Ingredients:
2 large lamb backstraps (they will cook quicker) or 2 large use lamb fillets (they will cook quicker) |
2 garlic cloves, crushed |
1 teaspoon smoked paprika |
2 tablespoons chopped flat leaf parsley |
1 lemon, juice of |
1 tablespoon olive oil |
sea salt & fresh ground pepper, to taste |
couscous, and |
steamed vegetables, for serving |
1 medium eggplant |
1 garlic clove, crushed |
2 tablespoons flat leaf parsley |
1 tablespoon extra virgin olive oil |
2 tablespoons good quality egg mayonnaise |
salt & freshly ground black pepper, to taste |
Directions:
1. 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.
2. 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.
3. Eggplant Aioli:.
4. 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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