Lamb with Creamy Eggplant Spread
A simple, tasty dish that pairs grilled lamb with a smooth eggplant yogurt spread, perfect for weeknights or small dinners.
Ingredients
For the lamb
- 1 pound lamb chops or lamb leg
- 2 tablespoons olive oil
- to taste Salt and pepper
For the eggplant spread
- 1 medium eggplant, roasted and peeled
- 1/2 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin
- to taste Salt and pepper
- Fresh herbs for garnish (e.g., parsley or mint)
Instructions
Preparation
- Preheat your grill or skillet over medium-high heat.
- Season the lamb with olive oil, salt, and pepper.
Cooking
- Grill or sear the lamb for 4-5 minutes on each side for medium-rare, or until desired doneness.
- For the creamy eggplant spread, blend the roasted eggplant, Greek yogurt, minced garlic, lemon juice, cumin, salt, and pepper until smooth.
Serving
- Serve the lamb with a generous dollop of the creamy eggplant spread and garnish with fresh herbs.
- Serve warm, placing a spoonful of the eggplant spread on the plate, then slice the lamb and lay it over or beside the spread.
Notes
Let the lamb rest for 5 minutes after cooking to keep juices. Roast the eggplant until very soft for a smoother spread. Adjust garlic and lemon to taste for more bite. Use a food processor for a silkier texture.