Smoked Paprika Lamb With Eggplant Aioli
photo by Peter J
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Lamb
- 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
-
Eggplant Aioli
- 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
- 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.
- 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.
-
Eggplant Aioli:
- 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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Reviews
-
Wonderful! The lamb was very nice but I thought the eggplant aioli was the real standout, the eggplant gave it great texture and also took away a little of the richness so a generous serve wasn't too rich and it also went well over the steamed vegies. I used lamb fillet and the only change I made was to use rice instead of couscous because I'd ran out.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!