Roast spring lamb with charred zucchini and eggplantSeptember 17, 2013
Fly into a world of culinary scrumptiousness with this unique and healthy dinner!
Ingredients for two people
|2 tbs||olive oil|
|1||lemon, zested & juiced|
|2||garlic cloves, chopped|
|2||rosemary sprigs,, destemmed|
|350 g||lamb roast|
|2||zucchini, sliced longways|
|1||eggplant, sliced longways|
|1 tbs||red wine vinegar|
|80 g||green beans, topped & tailed|
For the lamb
Preheat the oven to 180C. Into a small bowl add the olive oil, lemon zest, half the lemon juice, garlic, and rosemary. Mix together well and then rub the marinade all over the lamb roast. Leave the lamb to marinate while you chop up the zucchini, eggplant, and green beans.
Heat a small pan over high heat and then place the lamb into the pan. Sear the lamb on both side for 2 minutes to lock in the moisture. Once you have seared both sides of the lamb, transfer the roast to a baking tray and place in the oven for 15-20 minutes. Cooking time will vary depending on your cooking preferences and the thickness of your lamb roast. Do not rinse the pan, we are going to use all of the delicious lamb flavour from the pan to char the vegetables.
For the vegetables
Return the pan back to the heat. Add a good glug of olive to the pan and add the eggplant in batches (you won’t fit all of the eggplant in the pan at once). Cook the eggplant on both sides until it softens, you will need to add some extra oil because eggplants are very thirsty. Now do the same with the zucchini.
Bring a small pot of water to the boil. Blanch the green beans for 1-2 minutes and then strain and leave aside in a small bowl, add a dash of olive oil to the beans along with the remaining lemon juice. Throw your charred veggies into a bowl along with the red wine vinegar and toss gently to combine.
Remove the lamb roast from the oven and place on a chopping board. Slice the lamb and then divide between plates. Serve the charred veggies on the side. Enjoy!
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