Name: Balsamic lamb with eggplant and spinach
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 1
Ingredients: 62.50 ml balsamic vinegar; 36.40 gm olive oil; 40.00 ml rosemary leaves, roughly chopped; 550g lamb loin fillets; olive oil cooking spray; 6 baby eggplant, trimmed, halved lengthways; 100g baby spinach; 250g hommus dip, to serve

Balsamic lamb with eggplant and spinach

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Prep Time:
75 minutes

Cook Time:
15 minutes

Total Time:
90 minutes

Succulent barbecued lamb marries comfort and wellness in this flavorful dish.

Ingredients:

62.50 ml balsamic vinegar
40.00 ml rosemary leaves, roughly chopped
550g lamb loin fillets
olive oil cooking spray
6 baby eggplant, trimmed, halved lengthways
100g baby spinach
250g hommus dip, to serve

Instructions:

In a shallow ceramic dish, mix vinegar, oil, rosemary, salt, and pepper. Add lamb and coat well. Cover and refrigerate for at least 1 hour (or longer if desired).
Heat up the barbecue plate on medium-high. Take the lamb out of the marinade and grill for 5 to 6 minutes on each side for a medium cook or to your preferred doneness. Move the lamb to a plate, cover with foil, and let it rest for 5 minutes before serving.
Coat eggplant slices with a light mist of oil. Grill for 1 to 2 minutes per side, or until they turn tender.
Thinly slice the lamb. Present a bed of spinach on a platter. Layer with eggplant and the sliced lamb. Season generously with salt and pepper. Accompany with a side of creamy hummus.

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