Ingredients
400g lamb fillet or backstrap
2 tbsp olive oil
0.5 tsp ground cumin
1 clove garlic
crushed
sea salt and black pepper
1 red or yellow capsicum
1 eggplant
1 cucumber
sliced
2 tbsp continental parsley
chopped
2 tbsp dukkah
optional
Canola Oil Cooking Spray
Equipment
- 1 chargrill pan
Instructions
- Heat a chargrill pan over medium-high heat. Slice eggplant lengthways into 3-4mm strips. Brush with some of the oil and sprinkle with cumin. Spray chargrill with the cooking spray and chargrill 2 – 3 minutes each side. Transfer to a plate, slice capsicum from stem into 4 flat sheets. Chargrill 5 minutes each side until tender. Transfer to plate with eggplant.
- Season lamb with salt and pepper. Spray chargrill with Canola Oil Cooking Spray and cook for about 5 minutes each side (this will be medium-ish) or until cooked to your liking. Set aside for a few minutes, then thickly slice.
- Combine roasted vegetables with cucumber, parsley and lemon juice. Place vegetables on serving plates, top with lamb and sprinkle with dukkah (if using).
Notes
Tip
If you don't have a chargrill pan or plate, just pan fry the lamb and spray with Canola Oil Cooking Spray. You could roast the capsicum and eggplant (or buy from Deli) or just serve with a simple tomato and cucumber salad.
Variation
For a more child-friendly dish, thinly slice the cooked lamb and mix it through roasted vegetables or salad. Leave out the dukkah and cumin.
