Shared Kitchen

Real food from scratch

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s Kitchenette
  • Shop
  • Search

Char-grilled lamb – simply scrumptious!

—

14 February 2017 BY Julie Biuso
SERVES: 2 but can be doubled or increased to serve more

Chargrilled lamb with eggplant

Leftovers are scrumptious in rolls – add lettuce, rocket, mint, and mayo if liked. Not that you are likely to have any!

Ingredients
—

Lamb 2 Tbsp olive oil Large sprig rosemary broken into smallish pieces 1 Tbsp finely chopped preserved lemon rind 2 mini lamb ‘steaks’, or 1 lamb tenderloin, weighing about 220g (about 8 ounces) Freshly ground black pepper to taste Flaky sea salt Vegetables 4 Tbsp olive oil ¼ tsp smoked paprika ¼ tsp cumin seeds ½ tsp crushed coriander seeds 1 small eggplant (aubergine), sliced 2 small firm zucchini (courgettes) 6 firm cherry tomatoes, halved Flaky sea salt

Method
—

You can check out the story about New Zealand’s National Lamb Day here

1 Start the lamb first. Put oil, rosemary and preserved lemon on a plate. Add lamb and turn it to coat with the marinade. Marinate lamb while preparing the vegetables.

Lamb marinating

Lamb marinating

2 Mix 3 tablespoons oil, paprika, cumin seeds and crushed coriander seeds (simply bash them with the edge of a pot if you don’t have a mallet), on a plate. Quickly pass eggplant slices through the seasoned oil and cook on a preheated barbecue hot plate, or in a hot ridged grill pan, until tender and a deep golden colour, turning often. Transfer to a plate.

Grilled vegetables

Grilled vegetables

3 Add a little more oil to the bowl if necessary. Trim zucchini and slice each one lengthways into 3 slices. Score surface of zucchini slices with a sharp knife. Rub with a little oil and char-grill a few minutes a side. Transfer to plate with eggplant and season with a little salt. Char-grill tomatoes cut side down and add to plate.

4 Next cook the lamb. Scrape off the lemon and rosemary. Cook lamb on a preheated barbecue hot plate or in a hot ridged grill pan, for 2-3 minutes a side: the lamb should feel springy (medium-rare), but not bouncy (rare to uncooked). Adjust the cooking time to suit your cut of lamb, using the touch test as a guide. Add the lemon and rosemary to the hot plate or pan and cook gently until the lemon has coloured. Transfer to a plate. Transfer lamb to a board and season with black pepper and salt. Rest lamb for 5 minutes before slicing thinly across the grain of the meat with a sharp knife.

Char-grilled Lamb

Char-grilled Lamb

Grilled lamb sliced

Chargrilled lamb sliced

Char-grilled lamb sliced

5 Assemble plates with grilled vegetables and sliced lemon, adding all the little bits of preserved lemon and spice. Serve immediately.

Recipe Notes

You can cook the lamb and vegetables on a barbecue hot plate (griddle), or in a ridged grill pan. If there is room, you can cook everything at the same time.

And check out the recipe for Lamb & Eggplant Burgers here

Share Share on StumbleUpon
StumbleUpon
Tweet about this on Twitter
Twitter
share on Tumblr
Tumblr
Pin on Pinterest
Pinterest
Share on Facebook
Facebook

Leave a Reply Cancel reply

Your email address will not be published.

You might also like...

Lamb Shortloins – rub with toasted cumin seeds
Tender juicy lamb, spiced yoghurt, preserved lemon and rainbow chard crosses the seasons – it's good in spring, summer, autumn and winter!
Read more
Rigatoni with Eggplant & Roasted Tomatoes
Bang the gong! This is awesome.
Read more
Stuff your face with flowers? Yes! Zucchini Blossoms!
Here's what to do with those male flowers – you know the ones that don't produce a vegetable, just a flower. Stuff them with goodness, then stuff them in (your mouth!!!).
Read more

About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

Subscribe

Keep up to date with all the latest.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Essentials

  • 10 minutes with…
  • Tastings
  • Kitchen things we like
  • Reviews
  • Sites I like
  • Weights & measures
  • Copyright & disclaimer

Categories

  • Recently posted
  • Julie’s Blog
  • Ilaria’s Blog & Recipes
  • Special occasions
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Spring
  • Summer
  • Autumn
  • Winter
  • Wine & drinks

Posts by month

  • + 2021
    • January (11)
  • + 2020
    • December (11)
    • November (17)
    • October (21)
    • September (19)
    • August (10)
    • July (7)
    • June (4)
    • May (4)
    • April (28)
    • March (15)
    • February (25)
    • January (13)
  • + 2019
    • December (18)
    • November (22)
    • October (19)
    • September (24)
    • August (27)
    • July (30)
    • June (19)
    • May (30)
    • April (38)
    • March (24)
    • February (24)
    • January (19)
  • + 2018
    • December (21)
    • November (25)
    • October (28)
    • September (23)
    • August (26)
    • July (27)
    • June (27)
    • May (25)
    • April (15)
    • March (21)
    • February (22)
    • January (19)
  • + 2017
    • December (13)
    • November (22)
    • October (23)
    • September (18)
    • August (25)
    • July (17)
    • June (22)
    • May (21)
    • April (19)
    • March (25)
    • February (19)
    • January (23)
  • + 2016
    • December (8)
    • November (17)
    • October (21)
    • September (22)
    • August (23)
    • July (13)
    • June (19)
    • May (22)
    • April (17)
    • March (21)
    • February (15)
    • January (15)
  • + 2015
    • December (20)
    • November (17)
    • October (10)
    • September (23)
    • August (16)
    • July (6)
    • June (14)
    • May (17)
    • April (8)
    • March (12)
    • February (8)
    • January (21)
  • + 2014
    • December (4)
    • November (2)
Shared Kitchen Online Shop

SHARED KITCHEN COOKBOOK

Buy our Shared Kitchen Cookbook

Get a signed copy by Julie & Ilaria Biuso

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Julie Biuso at Home book

julie-biuso-at-home

Foodies Awards

Foodies Awards
Shared Kitchen

Shared Kitchen
Julie Biuso
2020

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s kitchenette

© 2020 Please see our copyright page for conditions on use of content here

  • Home
  • About us
  • Ilaria’s Kitchenette
  • Shop
  • Categories
    • Special occasions
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Spring
    • Summer
    • Autumn
    • Winter
    • Wine & drinks
    • Back
  • Essentials
    • 10 minutes with…
    • Kitchen things we like
    • Recently posted
    • Reviews
    • Tastings
    • Tips & tricks
    • Something for the weekend
    • Weights & measures
    • What’s at the farmers’ markets
    • Back