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Meat RecipesLamb Recipes pg 3 >  Marinated Lamb w/Eggplant Salad



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Chef with red wine glass


'bills open kitchen' by Bill Granger

Serves 4


    · 1 teaspoon paprika
    · 1/2 teaspoon cumin
    · 2 garlic cloves, crushed
    · 2 tablespoons olive oil
    · 4 x 200 g (7 oz) lamb backstraps
    · sea salt
    · freshly ground black pepper

    · spicy eggplant salad (below)
    · coriander (cilantro) sprigs
    · plain yoghurt


Place the paprika, cumin, garlic and olive oil in a bowl and stir to combine. Trim the lamb of any excess fat and sinew then coat with the marinade. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.

Heat a frying pan over a high heat. Season the lamb with salt and pepper and cook for 3 to 4 minutes each side.

Transfer the lamb to a plate, cover with foil and keep in a warm place for 10 minutes. Slice each lamb fillet on the diagonal into 2 cm (3/4 inch) pieces and serve with the spicy eggplant salad, coriander sprigs and yoghurt.


    · 2 large eggplant (aubergine)
    · 2 tablespoons olive oil
    · 3 garlic cloves, crushed
    · 3 tablespoons chopped flat-leaf (Italian) parsley
    · 3 tablespoons chopped coriander (cilantro)
    · 2 tablespoons paprika
    · 1 small red chilli, seeded and finely chopped
    · 1/2 teaspoon ground cumin
    · 2 tablespoons olive oil, extra
    · 4 large Roma (plum) tomatoes, roughly chopped
    · 1 teaspoon sea salt
    · 1 tablespoon brown sugar
    · 2 tablespoons lemon juice
    · 1 tablespoon red wine vinegar
    · freshly ground black pepper

Cut into 1 cm (1/2 inch) thick slices. Preheat the oven to 200°C (400°F).

Place the eggplant in a single layer in two baking trays and brush with olive oil on each side. Cook for 30 minutes, swapping the position of the trays halfway through. Remove from the oven.

Sprinkle the eggplant with water if it is a little dry. Cool for 5 minutes, dice and place in a bowl. Add the garlic, parsley, coriander, paprika, chilli and cumin and stir to combine.

Place the extra olive oil in a saucepan over a medium to high heat and add the tomatoes, salt and sugar. Cook for 10 minutes, add the eggplant mixture and cook for another 5 minutes.

Remove from the heat and stir in the lemon juice, vinegar and black pepper. Serve warm


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