FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

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

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

MARINATED LAMB WITH SPICY EGGPLANT SALAD

'bills open kitchen' by Bill Granger

Serves 4

INGREDIENTS

    · 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

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

DIRECTIONS

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.
 

SPICY EGGPLANT SALAD

    · 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
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages