| | Balsamic lamb with eggplant and spinach
Balsamic lamb with eggplant and spinach
Balsamic lamb with eggplant and spinach 4.3-5 9
  • Calories: 2629 kj
  • Fat: 50g
  • Carbohydrates: 2g

How to Make:

  1. Combine vinegar, oil, rosemary and salt and pepper in a shallow ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 1 hour (or longer if time permits).
  2. Preheat a barbecue plate on mediumhigh heat. Remove lamb from marinade. Barbecue for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  3. Spray eggplant with oil. Barbecue for 1 to 2 minutes each side or until tender.
  4. Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper. Serve with hommus.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons rosemary leaves, roughly chopped
  • 550g lamb loin fillets
  • olive oil cooking spray
  • 6 baby eggplant, trimmed, halved lengthways
  • 100g baby spinach
  • 250g hommus dip, to serve
Comment
 [group=5]
Registration