Lamb, Eggplant Puree & Tomato Olive Salad.

So while I am not eating 100% Paleo meals at all times … I have discovered a brilliant new site that I think any of you that are interested in Paleo will find extremely helpful.

Consequently along with my discovery of said site has come the discovery of new and exciting Paleo friendly meals… so I cannot take the credit for the following AMAZING recipe… seriously… this has become my FAVOURITE meal to date…

First of all I shall introduce you to Eat Drink Paleo take a look through – it even has a really handy search function down the right hand side that you can type in a food and it will tell you if it is or isn’t Paleo… AWESOME…

So for this delicious meal you will need:

Eggplant Puree (baba ganoush)

  • 1 large eggplant, cut in half length ways
  • 2 tbsp olive oil
  • 1 tbspTahini paste
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 2/3 tsp sea salt
  • pinch of cracked pepper

Lamb

  • 8-9 French-trimmed lamb cutlets
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (sweet paprika is also fine)
  • 1 tsp ground coriander seeds
  • 1 tbsp lemon juice
  • 1 1/2 tsp sea salt
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • A pinch of cracked pepper

Tomato & Olive Salad

  • 1 punnet of cherry tomatoes (about 2 cups), cut in halves
  • 6-7 Kalamata olives cut in quarters
  • 1/2 small Spanish onion, finely diced
  • 1 tbsp chopped parsley
  • 1 tbsp olive
  • 1 tbsp Apple Balsamic Vinegar or Apple Cider Vinegar
  • Pinch of sald and pepper

Method:

Heat oven to 180C and bake eggplant drizzled with olive oil for 45 minutes or until crispy and dark golden brown. It should be soft on the side.
Cool eggplant for about 1 hour and remove outer skin only. Cut roughly and place in a food processor or blender with garlic, tahini, salt, pepper and lemon juice. Purée until smooth.

Mix spices, salt, pepper, olive oil and tomato paste and rub all over lamb cutlets. Marinate for at least 20 minutes at room temperature. If marinating overnight in the fridge, bring to room temperature before cooking (about 15-20 minutes).

Heat a large frying pan or grill to high and fry lamb cutlets for 1 1/2 minutes on each side, turning twice and then for a further 1 minute on each side, a total of 4 minutes on each side. Set aside for 2-3 minutes before serving. Mix all salad ingredients together and serve with lamb cutlets and eggplant puree (baba ganoush).

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Hope you guys enjoy… I definitely do

DJB

Tags: , , , , , , , , , , , ,

Categories: Lunch, Recipes, Snacks

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