Grilled Lamb with Vegetable Rice
- 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
- 2 tomatoes
- Adzuki bean (canned)
- 2 tablespoons Pine nuts
- Chili thread (available at specialty spice stores)
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.
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.
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.
Season lamb with salt and cook, turning occasionally, on the grill for about 10 minutes. Slice lamb and serve on bed of vegetable rice.
If desired, serve salad alongside lamb.