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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