Lamb with Spinach & Eggplant

Preparation Time 15 minutes

Cooking Time 15 minutes

Ingredients (serves 4)

  • 100g Coolibah Baby Spinach
  • 2 x 250g lamb backstraps, trimmed
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons rosemary, chopped
  • Olive oil cooking spray
  • 6 baby eggplant, trimmed, halved lengthways
  • 250g hommus dip, to serve
  • Toasted pita bread, to serve


  1. Combine vinegar, oil & rosemary with a little salt & pepper, in a shallow ceramic dish
  2. Add Lamb and turn to coat
  3. Cover and refrigerate for 1 hour, or longer if time permits
  4. Preheat a barbeque plate to medium-high
  5. Remove lamb from marinade and barbeque for 5-6 minutes on each side for medium, or until cooked to your liking
  6. Transfer to plate and cover, to rest for 5 minutes, before slicing
  7. Spray eggplant with oil and barbeque for 1-2 minutes each side
  8. Arrange spinach leaves on a serving platter & top with lamb & eggplant
  9. Serve with hommus and pita bread

Download the recipe here