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Lamb with Glazed Eggplant
- Steps
- Ingredients
Steps
- Preheat the oven to 200C. Fan forced.
- Score the eggplant flesh in a criss-cross pattern. Drizzle with olive oil.
- Heat an oven proof frying pan over a high heat, sear the eggplant scored side down for 4-6 minutes, turn and drizzle with olive oil, cook for 5 minutes then place the pan in the oven for 10 minutes or until cooked to your liking.
- Place on a serving plate and sprinkle with sesame seeds to serve.
- For the lamb, place the lamb chops in a bowl, drizzle with olive oil. Add the garlic, parsley, and lemon zest. Mix well to combine and coat all over.
- Use two metal skewers to skewer the lamb chops together.
- Heat an oiled oven proof frying pan over a high heat, cook the lamb chops for 2-3 minutes all over to brown. Then place the pan into the oven for 8-12 minutes or until cooked to your liking.
- Remove from the oven and set aside to rest.
- Plate the lamb with the eggplant to the side, slice the lamb from the skewers to serve.
