Loin of lamb with tapenade and spiced aubergine

PT1H30M

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Ingredients

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Imperial

Lamb loins

Tapenade

Spiced aubergine

Minted yoghurt

Spinach

1
To start the dish, make the tapenade. Place the olives in a food processor with the remaining ingredients and blitz to a smooth purée, adding oil and pepper to taste. To store the tapenade, push it tightly into jars and seal with a layer of olive oil
2
Now prepare the lamb. Soak the caul fat in water for a few minutes, remove from the water and lay out flat onto a clean work surface. Place a lamb loin towards one end of the caul fat and coat evenly in a thin, even layer of the tapenade
3
Tightly roll the loin in the caul fat and cut to size, ensuring you leave at least half of the fat for the other loin. Fold the loose ends neatly around the loin and leave in the fridge for at least 30 minutes. Repeat this process for the remaining loin - you can use any excess tapenade for anti-pasti, dressing or sauces
4
Meanwhile, make the spiced aubergine. In a deep fryer filled with good quality vegetable oil, fry the aubergines until golden. Leave to drain in a metal colander and leave to cool for one hour
5
Add a dash of olive oil to a saucepan and place on a medium heat. Add the onions and garlic, reduce the heat and sweat gently until translucent with no colour
6
Add the cumin to the onion and garlic and stir to incorporate. Add the tinned and fresh tomatoes, cook for a further 5 minutes, then add the fried aubergines. Cook to soften the aubergine and form a thick sauce, then stir through the yoghurt. Set aside until ready to serve
7
For the minted yoghurt, simply combine the yoghurt with the mint and lemon juice and store in the fridge until required
8
Preheat the oven to 200˚C/gas mark 6
9
Remove the lamb from the fridge 20-30 minutes before cooking. Place a heavy based pan on a high heat and add a dash of oil. Add the lamb loins and sear gently all over until lightly golden
  • olive oil
10
Add the lamb to the oven for 4-5 minutes, then remove and place on a tray to rest and keep warm. Meanwhile, wilt the spinach in a medium-hot pan with a dash of oil and pinch of salt
11
Gently reheat the aubergine and stir in the chopped parsley and sultanas to finish. Carve the rested lamb loins and arrange on a plate with the aubergine, yoghurt and spinach. Serve immediately
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