herbed lamb loin with roasted tomato and eggplant
herbed lamb loin with roasted tomato and eggplant
herbed lamb loin with roasted tomato and eggplant

Herbed Lamb Loin with Roasted Tomato and Eggplant

    

February 11, 2016

Mediterranean flavors meld with roasted tomatoes and garlicky eggplant for an elegant main course.

  • Prep: 1 hrs
  • Cook: 3 hrs 15 mins
  • Yields: 12 servings

Ingredients

12 medium tomatoes

2 cups extra-virgin olive oil

3 garlic cloves, minced

Kosher salt, as needed

6 medium eggplant

1 1/3 cups minced fresh herbs, such as basil, oregano or rosemary

4 garlic cloves, minced

6 tbsp diced roasted red bell pepper

3 bunches fresh cilantro

1 1/2 bunches fresh spinach, washed

4 cups lamb stock (chicken stock can be substituted)

2 1/4 cups fresh breadcrumbs

3 3/4 lbs American Lamb loins

1 1/2 cups all-purpose flour

3 large eggs, beaten

Directions

Recipe and image provided by the American Lamb Board

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