Mediterranean Lamb – Be sure to make enough

Here’s something to try this weekend.  How about grilled lamb sirloin with marinated grilled eggplant and curried brown rice?  That was our menu last Sunday.  I marinated the lamb in olive oil, garlic, rosemary, salt and pepper for about 4 hours before I seared it on the grill.  There were ten pieces of lamb that came in the package, which I thought would be more than enough for dinner and leftovers.  I commented during dinner that next time I would add lemon juice to the marinade but before I could get the words out, the six-year-old finished my sentence for me, “Next time, make more”.  I swear his voice dropped 4 octaves and his pupils turned red.  Same story with the eggplant.  I cooked two whole eggplants thinking I would have some leftover for sandwiches this week but Sam couldn’t get enough.  Sadly the only thing leftover was a little bit of rice.  I’m off to buy more lamb for dinner again this Sunday.  I’ll be sure to pick up twice the amount of meat and a few lemons to satisfy everyone.   -Andra

Mediterranean Lamb Sirloin 

10 Lamb sirloin  pieces or lamb chops, about 1 1/2” to 2” thick

1/4 cup olive oil

juice of 1 to 2 lemons

2 tablespoons of minced garlic

2 tablespoons of chopped rosemary

salt and pepper

Combine all ingredients and pour over lamb.  Let marinate for 4 hours or overnight.  Grill over medium high heat until done.  Don’t overcook.

Marinated Grilled Eggplant

Great as a side with grilled meat, as an appetizer or in a sandwich

1 eggplant, 1-2 pounds

1/4 cups Olive Oil

4 Cloves garlic, minced or pressed

4 tablespoons Balsamic Vinegar

2 tablespoons Balsamic Vinegar

1 teaspoon Thai Chilies, minced

Salt and pepper to taste

Cut eggplant in half and then into 1/4” half moons.

Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant.  Place the slices between two clean kitchen towels to dry off.

Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.

Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.

Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.

Remove from grill and sprinkle with remaining 2 tablespoons of balsamic vinegar and chopped parsley. The eggplant can can be served immediately or at room temperature.

Curried Brown Rice, Cooks Illustrated 

1 1/2 cups brown rice

1 tablespoon extra virgin olive oil

1 small onion, chopped

1 tablespoon minced fresh ginger

1 clove garlic, minced

1 1/2 teaspoon hot curry powder

½ teaspoon salt

1 can (14.5-ounce size) diced tomatoes, drained

2 1/3 cups low-sodium vegetable or chicken broth

1/2 cup frozen peas, thawed

Preheat oven to 375F.  Pour rice into an 8 x 8 baking dish.

In a medium pot, over medium/high heat, combine oil, onion, ginger, garlic, curry powder, and salt. Sauté  for 8 to 10 minutes or until onions are soft and translucent. Add tomatoes. Cook 2 minutes. Pour in broth. and bring to a boil. Once it starts to boil turn off the heat and add this mixture to the rice.

Cover tightly with two pieces of  foil and bake for 1 hour and 10 minutes.   Stir in the peas and fluff the rice with a fork.


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