Cooking 101: Grilled lamb loin with eggplant recipe
Here’s another really simply recipe for those who think they are cooking-challenged.
Grilled Lamb Loin with Eggplant
- Lamb Loin from your butcher, or shrink-wrapped from the supermarket
- Marinate for the lamb
- Eggplant
In my case I went down to NTUC Fairprice and lo and behold, they have pre-marinated cuts (you can find those in other supermarkets in Singapore such as Cold Storage and Jason’s).
I heartily recommend buying such pre-marinated cuts, it saves you some work.
Wash the eggplant, cut it into largish strips, and season it a little with salt and pepper. You don’t need to peel the eggplant aka aubergine aka brinjal.
Heat up a grilling pan, oiling the surface. Grill lamb for about 3-5min on one side, flip over and grill another 3-5min. You can grill the eggplant simultaneously for about the same duration.
That’s it - serve while hot.
PS. A problem I did encounter on my first try is that the marinate sauce on the lamb cooked to a black char
PS II: Googling around tells me that marinating the meat for grilling is not that great an idea - salt draws jiuces out of the meat, and you want the meat juicy. Then again, some recipes do call for seasoning and marinates. Without seasoning, you could serve your favourite sauce after the meat’s done.
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