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Minty lamb with eggplant relish
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Try this delicious fresh mint lamb recipe for a quick and easy dinner. Gather your ingredients and get cooking!
Ingredients:
  • 1 lemon
  • 2 x 400g eggplants
  • 6 roma tomatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/4 tsp dried chilli flakes
  • 5.00 gm ground cumin
  • 2 cloves garlic
  • 1/4 bunch coriander
  • 1/4 bunch mint
  • 4 lamb backstraps
  • 1.25 gm sweet paprika
  • 1 tsp sumac (see note)
  • Greek-style yoghurt, to serve
  • Couscous, to serve
Instructions:
  • Squeeze fresh lemon juice into a large saucepan of water and bring to a boil. Cut eggplants into 2cm pieces and gently place into the pan, ensuring they are submerged, cover with a plate or bowl. Simmer for 6 minutes until tender. Drain the eggplants and let them sit in a colander to further drain until ready to use.
  • Coarsely chop the tomatoes. In a frying pan over medium heat, heat 2 tablespoons of oil. Add the chopped tomatoes, chili flakes, and cumin. Crush in the garlic. Cook for 15 minutes, stirring occasionally, until the tomatoes are soft.
  • Place the eggplants in the pan and lower the heat. Cook for an additional 5 minutes. While the eggplants are cooking, pluck the herb leaves. Set aside half for later and finely chop the rest to season the lamb. Heat the remaining oil in a pan over medium heat. Sear the lamb for 2 minutes on each side until it reaches your preferred level of doneness.
  • Let lamb rest for 5 minutes. Mix paprika, sumac, and chopped herbs on a plate. Coat lamb with herb mixture, season with salt and pepper, then slice.
  • Plate the couscous evenly among plates. Layer the lamb and eggplant relish on top. Sprinkle with the reserved herb leaves and serve with a dollop of yogurt on the side.

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