Smoked Paprika Lamb With Eggplant Aioli Recipe

Name: Smoked Paprika Lamb With Eggplant Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lamb; 2 large lamb backstraps (they will cook quicker) or 2 large use lamb fillets (they will cook quicker); 2 garlic cloves, crushed; 1 teaspoon smoked paprika; 2 tablespoons chopped flat leaf parsley; 1 lemon, juice of; 1 tablespoon olive oil; sea salt & fresh ground pepper, to taste; couscous, and; steamed vegetables, for serving; Eggplant Aioli; 1 medium eggplant; 1 garlic clove, crushed; 2 tablespoons flat leaf parsley; 1 tablespoon extra virgin olive oil; 2 tablespoons good quality egg mayonnaise; salt & freshly ground black pepper, to taste

Servings: persons

Lamb
2 large lamb backstraps (they will cook quicker) or 2 large use lamb fillets (they will cook quicker)
2 garlic cloves, crushed
1 teaspoon smoked paprika
2 tablespoons chopped flat leaf parsley
1 lemon, juice of
1 tablespoon olive oil
sea salt & fresh ground pepper, to taste
couscous, and
steamed vegetables, for serving
Eggplant Aioli
1 medium eggplant
1 garlic clove, crushed
2 tablespoons flat leaf parsley
1 tablespoon extra virgin olive oil
2 tablespoons good quality egg mayonnaise
salt & freshly ground black pepper, to taste

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.
3
Eggplant Aioli:
4
Bake whole eggplant on a foil lined baking tray at 180u00b0C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Lamb, 2 large lamb backstraps (they will cook quicker) or 2 large use lamb fillets (they will cook quicker), 2 garlic cloves, crushed, 1 teaspoon smoked paprika, and more.

Yes, Smoked Paprika Lamb With Eggplant Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Paprika Lamb With Eggplant Aioli

How did you like this recipe?

Frequently Asked Questions