Lamb with Eggplant Caviar
FAGE
A twist of Greek flavors, this lamb and eggplant dish is unusual but delicious. Try this recipe for lamb with eggplant caviar.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 lamb legs
  • 17.6 ounces FAGE® Total 0% greek style yogurt
  • 4 tablespoons cumin
  • 1 bunch fresh cilantro
  • 2 eggplants , diced
  • 3.4 liquid ounces white wine vinegar
  • 2 ounces brown sugar
  • 17.6 ounces chicken broth
  • 1 ounce shallot , chopped
  • salt , and pepper
  • olive oil
Preparation
1h
0 mins
Low
  • Empty the FAGE® Total 0% Greek Style Yogurt into a bowl and mix with 90% cumin.
  • Chop the cilantro and add 50% to the marinade of FAGE® Total 0% Greek Style Yogurt.
  • Pour the FAGE® Total 0% Greek Style Yogurt marinade over the lamb and let it marinate for 12 hours.
  • Sauté the eggplant in a little olive oil until soft and translucent.
  • Add the vinegar and sugar and slowly reduce.
  • When the eggplant has reduced to a sticky compote, season to taste.
  • For the sauce, sauté the chopped shallot with the remaining cumin and add the chicken broth.
  • Reduce by 3/4 and whisk in the FAGE® Total 0% Greek Style Yogurt mixture from all the marinated lamb.
  • In a pan, fry the lamb fillets until golden brown.
  • To serve, place the eggplant caviar in the center of the plate and place the lamb on top.
  • Drizzle the sauce over and around.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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