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Olive-Crusted Lamb with Sweet and Sour Aubergine

Succulent roasted lamb coated in olive crumbs, served alongside a vibrant Mediterranean-style sweet and sour aubergine and rocket dressing.

DinnerLambHigh ProteinSpecial OccasionAubergine
Estimated Nutrition
Calories
2420.2
kcal / serving
4840.4 kcal total
Carbs
62.9g
per serving
125.8 g total
Fat
174.3g
per serving
348.6 g total
Protein
155.1g
per serving
310.2 g total
Cook Time
45
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Black Olive Paste
100
ml
Red Wine Vinegar
For the aubergine
1
tbsp
Capers
1
tbsp
Red Wine Vinegar
For the dressing
Dairy
2
piece
Egg White
Free-range
15
g
Butter
A knob
Fruits
50
g
Sultanas
GrainsCereals
4
slice
White Bread
Day-old
Meat
1.5
kg
Rack Of Lamb
Trimmed of fat and sinew
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste, freshly ground
50
g
Pine Nuts
Toasted
6
leaf
Basil
OilsFats
1
tbsp
Olive Oil
For frying the lamb
1
tbsp
Olive Oil
For the aubergine
150
ml
Olive Oil
For the dressing
Other
2
tbsp
Honey
Clear
Vegetables
1
piece
Aubergine
Cut into 2cm cubes
1
stick
Celery
Chopped into 2cm squares
1
piece
Red Pepper
Chopped into 2cm squares
200
g
Canned Chopped Tomatoes
Drained
3
piece
Spring Onion
Finely chopped
1
handful
Rocket

Method

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