If an animal is going to be sacrificed for our enjoyment, we really need to prepare it in a way that honours that life. The marinade, method, and roasted eggplant puree really accentuate the wonderful and unique qualities of grilled lamb loin.
I don’t eat red meat very often. No one should – if only for environmental reasons. I appreciate meat cooked to a standard that justifies the animal’s sacrifice and the environment made to get that piece of protein to my plate. This dish achieved that objective. Another dish that did justice to the flesh of these cute creatures was this rogan josh.
Marinated and grilled lamb loin
Lamb played a significant part in my childhood experience of food. Though British in origin, it was one of the dishes, like shepherd’s pie and fish and chips, that provincial New Zealand embraced! However, the marinade and quick grilling of the lamb took this dish in a different direction from those childhood memories of roast lamb.
Making this marinated and grilled lamb loin and eating it, brought to mind this wonderful scene from the BBC series The Hitchhiker’s Guide to the Galaxy.
Roasted eggplant and garlic puree
Lamb was by no means the only star of this dish. The roasted eggplant puree, with lots of roasted garlic, was so delicious in its own right. Slightly smoky from the charring, it complemented the lamb beautifully. It would also make a wonderful dip for fresh vegetables or a base for roasted vegetables.
Mint sauce fennel
There was always mint sauce with the roast lamb. It is one of those classic combinations like salmon and avocado. Pickled fennel and mint salad delivered on that classic lamb and mint combination. It also brought some sparkle to the richer roasted eggplant puree.
Grilled lamb loin on a roasted eggplant and garlic puree
Ingredients
Roast eggplant and garlic puree
- 3 medium eggplants
- 2 heads roasted garlic
- 1 Tbsp olive oil
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 1/2 cup Greek yogurt
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp freshly ground black pepper
Marinated lamb
- 800 g diced lamb tenderloin
- 4 Tbsp olive oil
- 3 Tbsp Worcestershire sauce
- 3 sprigs fresh rosemary or 1 tsp dried rosemary
- 5 sprigs fresh thyme or 1 tsp dried thyme
- 4 cloves garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Pickled fennel and mint
- 2 large fennel bulbs
- 3/4 cup mint leaves finely chopped
- 2 tsp raw sugar
- 1/4 cup boiling water
- 1/2 cup white wine vinegar
- pinch salt
Instructions
Roast eggplant and garlic puree
- Pre-heat the oven to 200 degC.
- Roast the garlic, per these instructions
- Halve the eggplants lengthwise.
- Scour the eggplant flesh with a paring knife.
- Sprinkle 1 tsp salt over the eggplants.
- Place eggplants cut side down on to paper towels. Leave for 20 minutes.
- Place baking paper on a baking tray and transfer the eggplants to the baking paper, cut side down.
- Bake for 30 minutes, until the flesh is soft.
- Allow the eggplants to cool, then scoop out the flesh into a blender.
- Squeeze the garlic cloves out of the roasted garlic head, being careful not to get any garlic skin mixed in.
- Add the garlic to the blender, as well as the extra virgin olive oil, lemon juice, paprika, black pepper, and 1/2 tsp salt. Blend until smooth.
- Check seasoning. Reheat in the microwave before plating.
Marinated lamb
- Mince the garlic and bruise the herbs.
- Combine all the ingredients except the lamb in a shaker, shake well and allow to steep for 30 minutes.
- Put the marinade and the lamb into a zip-lock bag. Ensure the lamb is well coated with the marinade.
- Store in the refrigerator for 2-3 hours, turning occasionally.
- Drain the marinade from the lamb and discard.
- Allow the marinade to drain the lamb, and pick off any rosemary leaves or thyme stalks.
- Put the lamb on skewers.
- Grill (or broil) the lamb over a high heat until golden brown on the outside. Ideally it should still be pink in the middle.
- Allow to rest for 5 minutes before plating.
Pickled fennel and mint
- Add the mint, sugar, and boiling water to a bowl and stir well until the sugar dissolves.
- Add the vinegar and pinch of salt to the bowl and stir.
- Trim and finely slice the fennel bulb. Use a mandolin if you have one. Then julienne the fennel with a knife.
- Combine the mint sauce and fennel and allow to sit for at least 30 minutes.
Baked potato skins and arugula salad
»