Balsamic lamb with eggplant and spinach Recipe

Photography by Louise Lister

Hearty comfort meets healthy eating in this delicious barbecued lamb recipe.

Serves: 4

Time to prep: 1.15 minutes

Time to cook: 15 minutes

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

Method

• 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).
• Preheat a barbecue plate on medium-high 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.
• Spray eggplant with oil. Barbecue for 1 to 2 minutes each side or until tender.
• Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper. Serve with hommus.

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