Spiced lamb with eggplant salad

You'll need

1 tsp each ground cumin and ground coriander ½ tsp dried mint Finely grated rind of ½ lemon and juice of 1 8 lamb neck chops For drizzling: olive oil   Eggplant salad 2 eggplant, cut into rough 2cm dice ½ tsp each ground cumin and smoked paprika 120 ml olive oil 2 tbsp each red wine vinegar and lemon juice 2 tbsp tahini 1 garlic clove, finely chopped 1 cup coarsely torn flat-leaf parsley ½ cup coarsely torn mint 1 spring onion, thinly sliced ½ preserved lemon, flesh discarded, rind rinsed and thinly sliced


  • 01
  • For eggplant salad, preheat oven to 200C. Combine eggplant, spices and half the oil in a bowl, season to taste and spread on a baking tray lined with baking paper. Bake until tender and golden brown (10-12 minutes), then tip into a bowl. Meanwhile, whisk vinegar, lemon juice, tahini, garlic and remaining oil in a bowl to combine and season to taste. Drizzle mixture over roast eggplant to taste, toss to coat, then toss with remaining ingredients just before serving.
  • 02
  • Heat a barbecue or char-grill pan to high. Combine spices, dried mint and rind in a bowl, then scatter over lamb and season to taste. Drizzle with a little olive oil, then grill until cooked to your liking (6-8 minutes for medium-rare). Rest for 5 minutes, then serve with eggplant salad.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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