SMOKED PAPRIKA LAMB WITH EGGPLANT AIOLI

Smoked Paprika Lamb With Eggplant Aioli image

Provided by Chickee

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

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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
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

Steps:

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.
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.
Eggplant Aioli:.
Bake whole eggplant on a foil lined baking tray at 180°C 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.