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Grilled lamb loin on a roasted eggplant and garlic puree
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
eggplant, lamb, mint, roast garlic
Servings:
6
people
Author:
Steve Paris
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.
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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.
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