Garlic Lamb with Sauteed Eggplant

Ingredients

Lamb:

• 1 lb grass fed lamb, cut into large chunks

• 2 tablespoons tomato paste

• 2 tablespoons smoked paprika

• 6 large garlic cloves, crushed

• 1/2 cup fresh parsley, chopped

• 1 large lemon, juice

• 3 tablespoons extra virgin olive oil

• Sea salt and black pepper to taste

Directions

1. Combine the first 6 ingredients.

2. Season to taste with sea salt and black pepper.

3. Add 3 tablespoons of extra virgin olive oil to a large deep sided skillet on high heat.

4. When hot, arrange lamb chunks in a single layer and cook for 2 minutes on the first side.

5. Turn them over and cook a further 2 minutes.

Sauteed Eggplant:

• 2 large eggplants, cut into large chunks

• 3 tablespoons extra virgin olive

• Sea salt and black pepper to taste

Directions

1. Add olive oil to a large pan. When hot saute eggplants, turning them over occasionally until they are done (about 3 to 4 minutes).

2. Season to your taste with sea salt and black pepper.

3. Serve Lamb hot on a bed of sauteed eggplants.