Alive and Cooking

Smoked Paprika Lamb with Eggplant Aioli

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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


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.

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:
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.

Smoked Paprika Lamb with Eggplant Aioli