Smoked Paprika Lamb With Eggplant Aioli

• 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

1. 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.
2. 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.
3. Eggplant Aioli:
4. Bake whole eggplant on a foil lined baking tray at 180u0b0C 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.

lamb backstraps, garlic, paprika, flat leaf parsley, lemon, olive oil, salt, couscous, steamed vegetables, eggplant aioli, eggplant, garlic, flat leaf parsley, extra virgin olive oil, egg mayonnaise, salt

Taken from www.food.com/recipe/smoked-paprika-lamb-with-eggplant-aioli-367131 (may not work)