Grilled Lamb with Vegetable Rice

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Grilled Lamb with Vegetable Rice
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
4 pieces Lamb loin (cut into about 200 grams pieces)
1 teaspoon allspice
½ teaspoon Juniper berries
½ teaspoon peppercorns
2 garlic
7 tablespoons olive oil
150 grams Rice
150 Le Puy lentils
250 milliliters Vegetable broth
1 Eggplant
salt
2 tomatoes
Adzuki bean (canned)
2 tablespoons Pine nuts
Chili thread (available at specialty spice stores)
How healthy are the main ingredients?
Juniper berriesgarlicolive oilEggplantsalttomato

Preparation steps

1.

Rinse and pat dry lamb, place in shallow dish. Combine allspice with juniper berries and peppercorns, crush coarsely. Peel garlic, chop finely and mix with spices and 5 tablespoons of oil. Coat meat with marinade and let stand for about 2 hours.

2.

Rinse rice and lentils and combine with vegetable stock. Bring to a boil and simmer, covered, for about 25 minutes. Add more broth as needed.

3.

Rinse eggplant, slice and sprinkle with salt. Let rest for about 10 minutes, rinse with cold water, pat dry and dice. Blanch tomatoes in hot water, cool and peel. Cut tomatoes into quarters, remove stems and dice. Heat 2 tablespoons of oil in a pan and sautee eggplant until golden brown. Combine with rinsed beans, pine nuts and tomatoes. Add rice and lentils, heat through. Season with salt and chile threads.

4.

Season lamb with salt and cook, turning occasionally, on the grill for about 10 minutes. Slice lamb and serve on bed of vegetable rice.

5.

If desired, serve salad alongside lamb.