I thought that we were meant to be in Autumn, but it sure does feel like summer here in Canberra. I’ve even had the air-conditioning on because I’m so hot (this may or may not have something to do with the fact that I am so pregnant).
So I thought that I would whip up this middle-eastern inspired salad. It requires minimal work – with most of the ingredients actually being baked in the oven – but it packs a punch.
In fact, my husband said that this dish was ‘My Kitchen Rules’ worthy, until I said that it probably didn’t have enough technique in it to warrant making the TV show.
HONEY LAMB WITH EGGPLANT, TOMATO AND MINT SALAD 2 tablespoons of honey ½ cup of malt vinegar ¼ cup of olive oil 1 tablespoon of oregano 4 lamb back straps 1 large eggplant, cubed 400 grams of truss cherry tomatoes 400 grams can of cannellini beans 1 cup of shredded mint leaves 1 cup of shredded parsley salt and pepper
Place the honey, vinegar, oil and oregano in a cup and whisk. Place the eggplant, lamb and tomatoes in a baking dish and then pour half of the mixture over the top.
Bake the lamb in a 180 degree oven for 10 minutes before adding the cannellini beans to the baking dish and baking for another 10 minutes. Allow to rest for 10 minutes before slicing.
Combine everything in a large bowl before pouring over the remaining dressing and tossing. Then serve.
source : http://goodfoodweek.blogspot.com, http://flickr.com, http://imgur.com
0 Response to "Honey Lamb with Eggplant, Tomato and Mint Salad "
Post a Comment