- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: medium
- 1 aubergine
- 1 lemon, juice only
- 2 cloves garlic, finely chopped
- 6 cm piece ginger, grated
- 4 tbsp olive oil
- 2 tbsp vegetable oil
- 4x150 g loins of lamb
For the dressing
- 2 tbsp rice vinegar, or Mirin or white wine vinegar
- 2 tbsp clear honey
- 2 tbsp dark soy sauce
- 6 tbsp vegetable oil
- 1 tbsp freshly grated ginger
- 1 red chilli, seeds removed and finely chopped
For the salad
- 2 ripe medium avocado
- 16 sun-blushed tomatoes
- 125 g spinach leaves, washed and dried
- salt and black pepper, to taste
- sugar, to taste
1. Preheat the oven to 190C/gas 5.
2. Top and tail the aubergine and cut lengthwise into 8 slices. Arrange them in a single layer on a baking tray lined with greaseproof paper.
3. Mix the lemon juice with the garlic, ginger and olive oil. Brush this mixture onto the aubergine slices, season well with salt and pepper and bake for 10 minutes in the oven. Once cooked, remove the aubergines from the oven, transfer them to 4 large plates and set aside.
4. While the aubergines are cooking, heat the vegetable oil in an ovenproof frying pan. Add the lamb loins to the pan and cook for 2-3 minutes on each side. Transfer to the oven and cook for 3 minutes. Remove and rest for at least 5 minutes.
5. Mix all the ingredients for the soy dressing together in a bowl - this will not require seasoning.
6. Cut the avocadoes in half and twist them gently to separate the halves. Remove the stones and skins before cutting into large chunks.
7. Toss the avocado chunks with half of the dressing, the sun-blushed tomatoes and baby spinach. Season with salt, pepper and a pinch of sugar.
8. Arrange 2 slices of aubergine on each individual plate. Place a quarter of the salad on top of each aubergine slice. Carve the lamb into thin slices and arrange around the salad.
9. Pour the remaining vinaigrette into the frying pan and stir into the lamb's cooking juices. Spoon the juices over the lamb and serve.
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