Marinated Lamb and Eggplant Salad

Preparation 20 mins Cooking 15 mins Serves 2


  • Marinated Lamb

    • 1 teaspoon MasterFoods® Smoked Paprika
    • ½ teaspoon MasterFoods Ground Cumin
    • 1 teaspoon MasterFoods Minced Garlic
    • 1 tablespoon extra virgin olive oil
    • 2 x 250g lamb backstraps
    • MasterFoods freshly ground black pepper and salt
    • 1 qty eggplant salad
    • 150 ml Greek Style Yogurt

    Eggplant Salad

    • 1 large eggplant, diced 2cm cubes
    • 2 tablespoons extra virgin oil
    • 1½ teaspoon MasterFoods Minced Garlic
    • 3 roma tomatoes, diced
    • 2 tablespoons continental parsley
    • 1 tablespoon chopped coriander
    • 1 tablespoon MasterFoods Paprika
    • 1 teaspoon MasterFoods Minced Chilli
    • ½ teaspoon ground cumin
    • 1 tablespoons extra virgin olive oil
    • MasterFoods Sea Salt, to taste
    • ½ tablespoon balsamic syrup (glaze)
    • 1 tablespoons lemon juice
    • freshly ground MasterFoods Black Pepper, to taste

Cooking Instructions:

Marinated Lamb

  1. Combine the MasterFoods Paprika and Cumin, garlic and olive oil in a bowl.  Place lamb in bowl, cover and coat with marinade.
  2. Refrigerate for several hours or overnight.
  3. Preheat frying pan or chargrill plate.
  4. Season the lamb with salt and pepper.  Sear lamb for 4 minutes.  Remove and stand on a plate, cover with foil.
  5. Slice lamb on an angle in 20cm slices, serve on a bed of eggplant salad, popadams and side of Greek style yogurt.

Eggplant Salad

  1. Heat a medium pan over a high heat.  Add the olive oil, sauté eggplant and garlic until slightly golden and softened.
  2. Add tomatoes, bring to the boil, reduce to a simmer.
  3. Add parlsey, coriander, paprika, chilli, cumin, lemon juice and season with pepper.
  4. Cook for 10 minutes, until slightly thickened.

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