Spiced lamb with eggplant salad

AT A GLANCE

  • Serves 4 - 6 people

  • 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.
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