Ingredients
2 cloves garlic
½ tsp sea salt
1 tbsp rosemary
1 tbsp continental parsley
1 lemon
rind, finely grated
1 tbsp olive oil
600g lamb rump steaks
2 eggplants
(500g)
2 tbsp olive oil
for salad
1 tbsp lemon juice
1 clove garlic
minced
¼ cup parsley leaves
Equipment
- 1 mortar and pestle
- 1 baking tray
- 1 bowl
- 1 whisk
- 1 frying pan or grill pan
Instructions
- In a mortar and pestle, crush together garlic and salt. Add herbs and lemon rind and continue to pound to form a rough paste. Add oil and combine well. Coat lamb rumps in the mixture, cover and leave to marinate for 1-2 hours.
- Meanwhile, to make the salad, heat oven to 200°C conventional (180°C fan-forced). Lay whole eggplant on a baking tray and cook for 30 minutes until a skewer can be easily inserted into the flesh. Allow to cool.
- In a bowl, whisk together oil, lemon juice and garlic. Halve the eggplants and scoop out the flesh, then dice it roughly and add to the dressing with the parsley. Stir well.
- Heat a frying pan or grill pan over high heat. Cook lamb steaks for 3 minutes. Turn over and cook for a further 1-2 minutes (for medium-rare).
- Transfer to a plate and allow to rest for a few minutes. Serve with eggplant salad.
Notes
Tip
For an even easier alternative, serve with a good-quality store-bought babaganoush.
Variation
If you can't find lamb rumps, use lamb chops or cutlets.
