Just a few fresh ingredients, simply cooked, make a warmly satisfying meal. Eggplants and shallots, whose flavours intensify with roasting, make perfect partner for tender, succulent lamb. Serve with warm, crusty bread.
Serves 4
- 60 ml olive oil
- 5 ml balsamic or red wine vinegar
- 4 lean lamb fillets, trimmed of all excess fat
- 10 ml black peppercorns, crushed
- 5 ml cumin seeds
- 250 gr shallots, unpeeled
- 2 large eggplants, cut into 2.5 cm chunks
- 2 garlic cloves, minced
- 400 gr cherry tomatoes, pricked
- 15 ml chopped cilantro
- Mix 15 ml of the oil with the vinegar and lightly brush this marinade over both sides of the fillets.
- Mix the crushed peppercorns with the cumin seeds ; sprinkle the mixture over the fillets, pat it in gently and then place the fillets in a non-metallic dish.
- Set aside, or cover and refrigerate for several hours.
- Preheat the oven to 400F (200C).
- Put the shallots in a large, heatproof bowl and pour over enough boiling water to cover ; leave for 2-3 minutes, then drain and peel off the skins, then return to the bowl.
- Add the eggplants to the shallots, drizzle the remaining oil over the vegetables ; add the garlic, then toss to lightly coat the vegetables with oil.
- Heat a large, heavy-based roasting pan over a medium-high heat on the stove ; sear the fillets for about 1 minute on each side, then remove and set aside in the original marinade dish.
- Tip the vegetables into the hot pan and spread them out ; place in the oven and roast for 15-20 minutes until softened ; lay the lamb fillets over the vegetables and drizzle any juices left in the dish over the lamb and return to the oven to roast for 10 minutes.
- Scatter the tomatoes into the pan and return to the oven for a further 8-10 minutes until the lamb is cooked to your liking and the vegetables are tender ; season to taste and serve sprinkled with chopped cilantro.
Each serving : 30 g protein, 22 g fat, 8 g carbohydrate, 5.5 g fibre, 360 Calories.
BON APPÉTIT
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