Smoked Paprika Lamb With Eggplant Aioli

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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 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.