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Lamb with Aubergine Puree |
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| Serves 2 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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Ingredients |
1x 300g Lamb loin fillet
1 aubergine
1 tbsp tahini
60ml Greek yoghurt
1 pinch salt
1 pinch black pepper, freshly ground
1/2 tbsp harissa
1 tbsp mint, chopped, extra for garnish (optional)
2 tbsp lemon juice
1 tbsp olive oil
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Preheat the oven to 220C/Fan
200/ Gas 7. Place the harissa, mint (if using) 1/2 tbsp
olive oil in a bowl. Add the lamb and cover evenly in the
marinade. Leave to marinate for at least 30 minutes.
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Place the aubergine on a
baking tray, prick the skin with a fork several times and
bake for 30 minutes, or until the skin has charred. Remove
from the oven and, when cool enough to handle, peel away
the skin and discard. Place the aubergine flesh into a
colander, drain for 15 minutes, then place in a food
processor with 1 tbsp of lemon juice, tahini and yoghurt.
Process until smooth, season to taste with salt and
pepper.
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Remove the lamb from the
marinade. Heat the frying pan with 1/2 tbsp olive oil and
brown the lamb on all sides in an ovenproof frying pan.
Roast in the oven for 10 minutes. Remove and let rest for
10 minutes.
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DAILY
DINNERS 
