Best 3 Smoked Paprika Lamb With Eggplant Aioli Recipes

Welcome to the realm of culinary delights, where flavors dance and aromas ignite the senses. In this article, we embark on a journey to discover the exquisite recipe for "Smoked Paprika Lamb with Eggplant Aioli", a dish that tantalizes the taste buds with its harmonious blend of smoky, savory, and tangy notes. Prepare to embark on a culinary adventure as we unveil the secrets behind this delectable dish, guiding you step-by-step towards creating a masterpiece that will impress and delight your palate.

Let's cook with our recipes!

JAMMY EGGS WITH SMOKED PAPRIKA AIOLI

Jammy Eggs with Smoked Paprika Aioli image

This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft, then top with a dollop of jazzed-up mayo and garnish with anchovies, roasted peppers, and parsley.

Provided by Anna Stockwell

Categories New Year's Eve Hors D'Oeuvre Appetizer Egg Mayonnaise Bell Pepper Anchovy Wheat/Gluten-Free Paprika Dairy Free Cocktail Party Christmas Christmas Eve

Yield Makes 48

Number Of Ingredients 10

Ingredients

24 large eggs
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/4 teaspoon kosher salt
1/4 teaspoon smoked Spanish paprika
6 oil-packed anchovy fillets, halved lengthwise
2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips
1/3 cup coarsely chopped parsley
Flaky sea salt

Steps:

Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.
Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.
Do Ahead
Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.

SMOKED PAPRIKA LAMB WITH EGGPLANT AIOLI

Smoked Paprika Lamb With Eggplant Aioli image

From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed.

Provided by Chickee

Categories Lamb/Sheep

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 large lamb backstraps (they will cook quicker) or 2 large use lamb fillets (they will cook quicker)
2 garlic cloves, crushed
1 teaspoon smoked paprika
2 tablespoons chopped flat leaf parsley
1 lemon, juice of
1 tablespoon olive oil
sea salt & fresh ground pepper, to taste
couscous, and
steamed vegetables, for serving
1 medium eggplant
1 garlic clove, crushed
2 tablespoons flat leaf parsley
1 tablespoon extra virgin olive oil
2 tablespoons good quality egg mayonnaise
salt & freshly ground black pepper, to taste

Steps:

Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
Eggplant Aioli:.
Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.

PAPRIKA LAMB

Paprika Lamb image

From a cookbook belong ing to a friend. We made thse at her place the other night-the original recipe used half a teaspoon of cumin and a quarter oteaspoon of smoked paprika-hardly worth it we reckoned, so we upped those to suit ourselves. Glad we did!

Provided by JustJanS

Categories Lamb/Sheep

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 lamb cutlets
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
3 garlic cloves, crushed
1 tablespoon olive oil
salt
fresh ground black pepper
lemon wedge, to serve

Steps:

Mix the cumin, paprika, garlic, oil and salt and pepper together in a small bowl, then massage over the cutlet. Leave them to marinate for at least 3 hours and overnight if you have time.
Heat your grill and cook the lamb cutlets until done to your liking (our Aussie chops are quite small and only need around 3 minutes a side to cook to pink).
Squeeze with lemon and serve.

Tips:

To achieve a smoky flavor in the lamb, use smoked paprika. For a more intense flavor, use Spanish smoked paprika.
Sear the lamb in a hot skillet to create a flavorful crust. This will help lock in the juices and prevent the lamb from drying out.
Roast the lamb in a preheated oven until it reaches your desired doneness. For medium-rare lamb, cook for about 15-20 minutes per pound. For medium lamb, cook for about 25-30 minutes per pound.
While the lamb is roasting, prepare the eggplant aioli. Roast the eggplant until it is tender and caramelized. Then, mash the eggplant with garlic, mayonnaise, lemon juice, and olive oil until smooth.
Serve the lamb with the eggplant aioli, roasted vegetables, and a side of rice or quinoa.

Conclusion:

Smoked paprika lamb with eggplant aioli is a delicious and flavorful dish that is perfect for a special occasion. The lamb is tender and juicy, and the eggplant aioli is creamy and tangy. This dish is sure to impress your guests.