- 4
- 20 mins
- 40 mins
Ingredients
- Serves: 4 Time: 1 hour + 3 hours marinating
- 3/4 cup plain yogurt
- 1 teaspoon grated lemon zest
- 2 1/2 teaspoons lemon juice
- 2 fat garlic cloves, finely chopped
- 8 tablespoons olive oil, more for drizzling
- 1 pound boneless leg of lamb, cut into1-inch chunks
- 1 3/4 teaspoons kosher salt
- 1 1/4 teaspoons black pepper
- 1 pound eggplant, cut into 3/4-inch cubes
- 4 dates, pitted and finely chopped
- 1/4 cup chopped cilantro
- 3 tablespoons sliced almonds
- Chopped fresh mint for garnish
Preparation
Step 1
In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic. Whisk in 5 tablespoons of the oil.
Season the meat with1 teaspoon salt and 1 teaspoon pepper and transfer to a large, nonreactive bowl. Pour half the yogurt mixture over the meat and toss well. Cover tightly with plastic wrap and REFRIGERATE AT LEAST 3 HOURS OR OVERNIGHT.
Heat oven to 425 degrees. Toss the eggplant with the remaining 3 tablespoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes. Scrape into a bowl. Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.
Adjust the oven to broil, with a rack 2 inches from the heat. Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet. Drizzle lamb with a little oil. Broil until golden and cooked to desired doneness, about 4 minute for medium rare. Let the meat rest for 5 minutes.
In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.