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Whether you're planning an elaborate menu or just going forward for tomorrow Minty lamb with eggplant relish. This recipe stems in many years of playing in the kitchen. I find that adding a few ingredients into your recipe provides depth to what is ordinarily dull. You may well be on the lookout for lighter meals to make together with your leftovers. Good and gentle Minty lamb with eggplant relish perfect for post-vacation. The ingredients in this recipe get your tongue thumping, also are very waist-friendly once you require a'snack' following a busy trip. Employing several components as alternate options, this soup is filled using a fall and spicy flavor that makes it tasty. The perfect Minty lamb with eggplant relish to warm you up on chilly winter months. Ideal for employing leftover.

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How to make Minty lamb with eggplant relish

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 1 lemon
  • 2 x 400g eggplants
  • 6 roma tomatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 2 teaspoons ground cumin
  • 2 cloves garlic
  • 1/4 bunch coriander
  • 1/4 bunch mint
  • 4 lamb backstraps
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon sumac (see note)
  • Greek-style yoghurt, to serve
  • Couscous, to serve

Method

  • Step 1 Squeeze lemon juice into a large saucepan of water and bring to the boil. Cut eggplants into 2cm pieces, add to pan, then cover with a plate or bowl to keep submerged. Cook for 6 minutes or until soft. Drain, then place colander over a bowl to drain until needed.
  • Step 2 Roughly chop tomatoes. Heat 2 tablespoons oil in a frying pan over medium heat. Add tomatoes, chilli flakes and cumin. Crush over garlic. Cook, stirring occasionally, for 15 minutes or until tomatoes are soft.
  • Step 3 Add eggplants, reduce heat to low, then cook for a further 5 minutes. Meanwhile, pick leaves from herbs. Reserve half to serve, then finely chop remainder to coat lamb. Heat remaining 1 tablespoon oil in a frying pan over medium heat. Cook lamb for 2 minutes each side for medium or until cooked to your liking.
  • Step 4 Rest lamb for 5 minutes. Meanwhile, combine paprika, sumac and chopped herbs on a plate. Roll lamb in herb mixture, season with salt and pepper, then cut into slices.
  • Step 5 Divide couscous among plates. Top with lamb and eggplant relish. Scatter with reserved herb leaves and serve with yoghurt.