Smoked Paprika Lamb With Eggplant Aioli

From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed.

• Ready In: 1 hr 15 mins
• 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

1. 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.
2. 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.
3. Eggplant Aioli:
4. 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.