Smoked Paprika Lamb With Eggplant Aioli - cooking recipe

Ingredients

Lamb
2 large lamb backstraps (they will cook quicker) or 2 large use lamb fillets (they will cook quicker)
2 garlic cloves, crushed
1 teaspoon smoked paprika
2 tablespoons chopped flat leaf parsley
1 lemon, juice of
1 tablespoon olive oil
sea salt & fresh ground pepper, to taste
couscous, and
steamed vegetables, for serving
Eggplant Aioli
1 medium eggplant
1 garlic clove, crushed
2 tablespoons flat leaf parsley
1 tablespoon extra virgin olive oil
2 tablespoons good quality egg mayonnaise
salt & freshly ground black pepper, to taste

Preparation

Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
Eggplant Aioli:
Bake whole eggplant on a foil lined baking tray at 180\u00b0C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.