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plain yogurt lemon zest lemon juice garlic extra-virgin olive oil lamb kosher salt black pepper eggplant dates cilantro almonds fresh mint
Viewed: 66 - Published at: 8 years agoIngredients
- 3/4 cup plain yogurt
- 1 teaspoon grated lemon zest
- 2 1/2 teaspoons lemon juice
- 2 fat garlic cloves, finely chopped
- 8 tablespoons extra virgin olive oil, more for drizzling
- 1 pound boneless leg of lamb, cut into 1-inch chunks
- 1 3/4 teaspoons kosher salt
- 1 1/4 teaspoons black pepper
- 1 pound eggplant, cut into 3/4-inch cubes
- 4 dates, pitted and finely chopped
- 1/4 cup chopped cilantro
- 3 tablespoons sliced almonds
- Chopped fresh mint, for garnish
Method
- In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic.
- Whisk in 5 tablespoons of the oil.
- Season the meat with 1 teaspoon salt and 1 teaspoon pepper and transfer to a large, nonreactive bowl.
- Pour half the yogurt mixture over the meat and toss well.
- Cover tightly with plastic wrap and refrigerate at least 3 hours or overnight.
- Heat the oven to 425 degrees.
- Toss the eggplant with the remaining 3 tablespoons oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes.
- Scrape into a bowl.
- Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.
- Adjust the oven to broil, with a rack 2 inches from the heat.
- Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet.
- Drizzle lamb with a little oil.
- Broil until golden and cooked to desired doneness, about 4 minutes for medium rare.
- Let the meat rest for 5 minutes.
- In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.
- Divide meat among serving plates and spoon eggplant next to the meat.
- Garnish with almonds and mint.
