Marinated Lamb With A Warm Spiced Aubergine And Olive Salad

by Stefan Kolsch

Coat the lamb in the marinade and leave in the fridge covered for up to 2 hours


Aubergine and Olive Salad
6 Tomatoes (plum) – Blanched in boiling water for 10 seconds, cool under running water, peel, quarter, de-seed and cut into 5mm dice
2 large aubergines
2 tbsp Olive oil
1 Shallot (chopped)
2 Cloves of garlic (crushed)
1 Small red chilli (de-seeded and finely chopped)
2 tsp Paprika
1½ tsp Ground cumin
1 tbsp balsamic vinegar
1 tsp brown sugar
120g Chick peas (drained)
16 Black Olives (pitted – no stones) halved
3 tbsp Parsley (chopped)
2 tbsp Basil (chopped)
Juice of ½ Lemon

Marinated Lamb With A Warm Spiced Aubergine And Olive Salad


To Make the Salad:
Cut the aubergine into 1cm slices & sprinkle lightly with salt – Leave for ½ hour then rinse quickly in cold running water and pat dry. Lightly coat in olive oil and roast in a pre-heated oven (200ºC) until softened. Cut into cubes when cool.

In a pan over a medium heat, add the olive oil (2 tbsp) – Lightly fry the shallot, garlic, chilli and then the spices. Once lightly fried, add the sugar and vinegar and bring to the boil. Add the aubergine, chick peas, diced tomato, olives and combine. Finish with the lemon juice and chopped herbs – Keep warm until you are ready to serve.

1 tsp Paprika
½ tsp Ground cumin
2 Cloves of garlic (crushed)
2 tbsp Olive Oil

To make the marinade, place the paprika, cumin, garlic and olive oil (2 tbsp’s) in a bowl and stir to mix. Coat the lamb in the marinade and leave covered in the fridge for up to 2 hours.

Bring the lamb to room temperature before you start cooking it (20 minutes should be fine), remove from marinade & pat dry. Season with salt at last minute before frying for 3-4 minutes per side in a hot pan. Allow to rest for a minimum of 4 minutes before carving onto the warm aubergine and olive salad.

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