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http://www.lifestylefood.com.au/recipes/9664/smoked-paprika-lamb

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Smoked Paprika Lamb

Ingredients

  • Eggplant Aioli:

Method

  • 1.

    Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.

  • 2.

    Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.

  • Eggplant Aioli: :

  • 1.

    Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.

Notes

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Smoked Paprika Lamb.

 
 

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