The Grilled Recipes kitchen invites you to try Grilled lamb with eggplant and spinach salad recipe. Enjoy grilled recipes and learn how to make delicious Grilled lamb with eggplant and spinach salad.
Preparation Time 10 minutes
Cooking Time 14 minutes
Ingredients (serves 4)
450g (approx 2) lamb backstrap
1 1/4 teaspoon ground cumin
1 tbs olive oil
1/3 cup European yoghurt
1 garlic clove, crushed
2 1/2 tablespoons mint, chopped
190g store-bought grilled eggplant, drained and cut into large pieces
80g baby spinach leaves
salt and cracked black pepper
- Coat lamb evenly with cumin, set aside. Preheat oven to 180°C. Heat oil in a grill or non-stick frypan over medium-high heat. Cook lamb for 2-3 minutes each side or until meat is browned and well sealed. Remove from heat, wrap lamb in foil and transfer to oven. Bake for 6-8 minutes for medium or until cooked to your liking. Remove from oven, rest for five minutes and thinly slice.
- Meanwhile place yoghurt, garlic, mint and 1-2 tablespoons warm water in a small bowl. Stir until well combined.
- To serve, place the lamb, eggplant and spinach in a large serving bowl. Season with salt and pepper and gently toss. Serve with the yoghurt dressing.
Grilled eggplant is available in most delis or supermarket deli sections. You can also find it in jars in the same supermarket section as marinated olives and artichokes.
Taste.com.au - January 2008, Page 4
Recipe by Kate Murdoch
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