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Smoked Paprika Lamb


  • 2 large lamb backstraps or use lamb fillets (they will cook quicker)

  • 2 cloves garlic, crushed

  • 1 teaspoon smoked paprika

  • 2 tablespoons chopped continental parsley

  • juice of 1 lemon

  • 1 tablespoon olive oil

  • sea salt and ground black pepper, to taste

  • couscous and steamed vegetables, for serving

  • Eggplant Aioli:

  • 1 small eggplant

  • 1 clove garlic, crushed

  • 2 tablespoons continental parsley

  • 1 tablespoon extra virgin olive oil

  • 2 tablepoons good quality egg mayonnaise

  • salt and freshly ground black pepper, to taste

  • steamed vegetables, for serving


  • 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.


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