My sister sent me this amazing recipe which I made for friends on the weekend and then again last night. It is so healthy and delicious that I simply had to share! It’s quick, easy and will become part of your regular repertoire I promise!
Piri Piri Lamb with Eggplant and Pumpkin (serves 2)
2 Tbsp Olive Oil
3 Garlic cloves (crushed)
2 tsp piri piri seasoning (Keep in mind this is a spicy seasoning if you are doubling the marinade. I have used both Masterfoods piri piri seasoning and Herbies Peri Peri seasoning. The Herbies one was much hotter than Masterfoods so maybe only use 1 tsp if this is the one you want to use).
Rind and juice of 1 lemon
Whisk the above ingredients together (or shake up in a jar)
1 eggplant diced (I sliced the eggplant lengthwise and salted it for 10 minutes before patting dry and dicing – this drains the bitter juices)
1/4 Kent pumpkin diced (You could use Kumera/Sweet Potato instead of pumpkin)
1 tin chickpeas (drained and rinsed well)
Lamb rack (I usually serve 4 cutlets to a person)
(you could also use lamb cutlets, lamb chops, backstrap, lamb loin etc…)
Brush lamb with marinade.
Toss 1/2 of the marinade with eggplant and pumpkin.
Cook eggplant and pumpkin for 20 minutes at about 180 degrees.
At this point put the marinated lamb rack in the oven for 15 minutes (and cook the veggies for a further 15 minutes at the same time.) If using lamb cutlets/chops or back strap you could BBQ or pan fry at this point.
Take out the veggies (after total of 35 minutes) and toss with chickpeas then cook for further 5 mins.
(At this point I blanched a bunch of asparagus to go with it)
Serve lamb on bed of veggies and drizzle with remaining marinade (with added chopped parsley if desired) over top. Could serve with a dollop of hummus if you wanted to – we did and it was yummy!
So easy and so delicious – enjoy!
So it was Andrew’s birthday last week and I was all set to make him a healthy roast lemon chicken for dinner with roasted cauliflower, eggplant and steamed asparagus but he requested my Spicy Lamb Mince instead.
I have been making this lamb mince for years – used to serve it with risotto and toasted flatbreads – so many naughty carbs!!! The way we eat it now it is just as delicious and much healthier served on a bed of mixed salad greens with a dollop of hummus (yummmmo).
In the unhealthier days Andrew’s requests would have been crumbed lamb cutlets fried up and served with fried rice, or takeaway pizza, or a huge creamy pasta or a big burger with the works and fries undoubtedly followed by a big tub of ice cream! For him to request this much healthier meal on his birthday as a celebration meal is an indication of just how far he’s come.
I have added diced eggplant to this recipe as we love eggplant and I am always looking for ways to bulk up a meal with veggies. If you aren’t partial to eggplant just leave the whole eggplant process out – will still be delicious!
I usually double the recipe and freeze half – it’s a great alternative to takeaway to have on hand!
Please try it and let me know what you think – it is seriously yummy!
Spicy Lamb Mince
You will need
2 onions finely diced
1 kg (2 pounds) Lamb mince
1tablespoon olive oil (I love using garlic infused olive oil for dishes like this)
3 cloves garlic (or 3 teaspoons crushed garlic – I love the spiral organic crushed garlic)
2 tablespoon pomegranate molasses (can get this from Harris Farm, or delis)
50 g (1/4 cup) toasted pine nuts
Bunch of fresh mint
Good quality store bought hummus (love the PilPel brand – just make sure there are no nasty additives …)
Bag of mixed salad greens (love the baby spinach and beetroot mix from Woolworths)
For the Spice Mix
1 Tablespoon ground black pepper
1 teaspoon cinnamon
1 teaspoon ground all spice
2 teaspoon ground cumin
1 tablespoon dried mint
Slice the eggplant lengthways and lay on paper towel. Sprinkle with salt (I use celtic sea salt for this kind of thing – don’t waste your murray river pink salt!) Leave for about 10 minutes. Once your eggplant has started weeping (see pic below) get some more paper towel and wipe the salt and the juices off. Then cut into small cubes and set aside.
Heat up a large pot and add the olive oil. Throw in the chopped onions and garlic. Sprinkle some salt and sauté until transparent. Add the eggplant and toss it with the onion and garlic until cooked through. Add the lamb mince and mix together. When cooked, throw in the spice mix and pomegranate molasses and cook until the flavours come together.
Toss through the toasted pine nuts and the chopped fresh mint and then it’s done!!!
Serve on a bed of salad greens, with a dollop of hummus. It ain’t a pretty dish but it tastes AMAZING!!!!