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Ingredients Jump to Instructions ↓

  1. 2 large lamb backstraps or use lamb fillets (they will cook quicker)

  2. 2 cloves garlic , crushed

  3. 1 teaspoon smoked paprika

  4. 2 tablespoons chopped continental parsley

  5. Juice of 1 lemon

  6. 1 tablespoon olive oil

  7. Sea salt and ground black pepper , to taste

  8. couscous and steamed vegetables, for serving

  9. 1 small eggplant

  10. 1 clove garlic , crushed

  11. 2 tablespoons continental parsley

  12. 1 tablespoon extra virgin olive oil

  13. 2 tablepoons good quality egg mayonnaise

  14. salt and freshly ground black pepper , to taste

  15. Steamed vegetables, for serving

Instructions Jump to Ingredients ↑

  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.

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