Honey lamb with eggplant, tomato and mint salad

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This is one of Donna Hay’s speedy (20 minute) meals recipe. I absolutely love Mediterranean food! This recipe has been tried, tested and proven to be ‘fast, fresh, and simple’. I made this number for 8 guests so ingredients were simply doubled as the original recipe serves 4.

Honey lamb with eggplant, tomato and mint salad

Ingredients

2 tablespoons honey

1/2 cup (125ml) malt vinegar

1/4 cup (60ml) olive oil

8 x 100g lamb chops

6 finger eggplants (aubergine), halved

sea salt and cracked black pepper

400g truss cherry tomatoes

1 x 400g can white (cannellini) beans, drained and rinsed

150g goat’s cheese, crumbled

1 1/2 cups mint leaves

Method 

Place the honey, vinegar and oil in a bowl and mix to combine. Pour half the mixture over the lamb and eggplant and toss to coat. Set aside for 10 minutes to marinate. Preheat a char-grill pan or barbecue over high heat. Thread the lamb onto metal skewers and sprinkle with salt and pepper. Cook for 3 – 4 minutes each side for medium-rare or until cooked to your liking. Add the eggplant and cook for 2 – 3 minutes each side or until lightly charred. Place the tomatoes, beans, goat’s cheese, mint and eggplant in a bowl, drizzle with the reserved honey mixture and toss to coat. Serve the lamb with the salad. Serves 4.

Alternative method

Due to limitations, I didn’t thread the lamb on skewers. Instead, I simply cooked them in a pan over high heat as outlined above. I placed the marinated eggplant, truss tomatoes (still attached to the vine) and a few cloves of garlic (unpeeled) in the oven and roasted them.

This dish has so much flavour, it’s simply delicious! The combination of mint leaves, cannellini beans and goat’s cheese was amazing. I didn’t dress it with the remaining marinade but it was fine as is.

Happy cooking!

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