Balsamic Lamb With Spinach And Eggplant

Balsamic Lamb With Spinach And Eggplant 
Delicious Barbeque Recipies with: Lamb

4 Servings

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons rosemary leaves, roughly chopped
• 550g lamb loin fillets
• olive oil cooking spray
• 6 baby eggplant, trimmed, halved lengthways
• 100g baby spinach
• 250g hommus dip, to serve

Method

1. Combine vinegar, oil, rosemary and salt and pepper in a shallow ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 1 hour (or longer if time permits)
2. Preheat a barbeque plate on mediumhigh heat. Remove lamb from marinade. Barbecue for 5 to 6 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest
3. Spray eggplant with oil. Barbeque for 1 to 2 minutes each side or until tender
4. Slice lamb. Arrange spinach on a serving platter. Top with eggplant and lamb. Season with salt and pepper. Serve with hommus. Your barbeque recipies are ready!