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)

Marinade:

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)

Veggies:

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:

Lamb rack (I usually serve 4 cutlets to a person)

(you could also use lamb cutlets, lamb chops, backstrap, lamb loin etc…)

Method:

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.

lambracksforoven

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!

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Alix

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