Saturday, August 28, 2010

Simple Curried Lamb with Eggplant Caviar, Roasted Vegetables and Naan

Lamb chop (leg center slice)
Curry powder (two good palm fulls)
Garlic cloves (smashed)
Rosemary sprigs
Red wine
Olive oil
Salt, pepper, cayenne pepper
(Put in plastic bag, mush around and let sit for at least an hour in the frig)

Brown mushrooms (baby bellas, shiitake)
Garlic cloves (whole)
Paprika, turmeric, cumin, pepper, cayenne pepper
Olive oil
Salt, celery salt

Preheat oven to 450

Wash the veggies    

Trim the asparagus, cut the ends off the leeks and slice lengthwise to wash, trim mushroom stems and cut in half.  Cut the eggplant into 2 inch chunks.  Drizzle olive oil on a baking sheet.  Arrange the asparagus, leeks, and mushrooms on one half, eggplant and garlic on the other.  Drizzle more oil.  Sprinkle all with spices (no salts on eggplant and mushrooms).  Cover with foil and put in the oven.  Turn the temp down to 350.
Put a few pieces of garlic naan (Trader Joe’s has a variety) on a baking sheet and drizzle with olive oil.  Sprinkle with salt (course sea salt, if you have it).  Set aside.

Take the lamb out of the frig and let sit at room temp for 10 min. Heat a grill pan or skillet on med-high and add a little olive oil. Cook the lamb 5-7 min on each side (depending on thickness). When you flip the lamb, put the naan in the oven next to the veggies and turn the oven off. When the lamb is done, set it on a board to sit for 5 min. In the mean time, remove veggies. Put the eggplant and garlic in a Cuisinart with salts, pepper and little olive oil. Pulse until almost smooth. Place it in a bowl as side for the naan.

Remove the naan.  Slice the lamb.  Plate with the remaining veggies!  

Might be nice to serve this dish with strained yogurt, diced cucumber, and your hot sauce of choice.

I would go with a spicy Zin for this one....


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