Saddle of lamb (boneless) in a deep-fried eggplant coating

Ingredients for 4 servings:

• 2 lamb loin, boned
• 2 eggplant(s)
• 200 ml yogurt
• 4 tomatoes
• 2 cloves garlic
• 2 sprigs rosemary
• salt and pepper
• 3 tbsp vinegar
• 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the eggplants into long, approximately 1 cm thick slices. You’ll need about 3 slices per lamb loin. Salt them on both sides and let them rest for about 10 minutes, then squeeze out the excess juice (the salt draws out the bitterness). Season the yogurt with salt and pepper, and press in 1 garlic clove, mix, and let it rest in the refrigerator. You can make this a day in advance, but it’s not necessary. Peel the tomatoes, remove the stems, and finely dice them. Place them in a bowl with 2-3 tablespoons of oil and the same amount of vinegar. Season with salt and pepper, press in 1 garlic clove, and add 2 teaspoons of sugar. Mix and set aside for now. Fry the eggplants in hot oil (in a pan or deep fryer) until golden brown and set aside (pat dry with a paper towel if necessary). Meanwhile, preheat the oven to 100°C. Lightly pepper the patted lamb loin and sear it in hot fat or oil on the rosemary sprig for about 3.5 minutes on the first side. Sear the second side without the rosemary, as it will then be too bitter. Oh, and about the same amount of time. Place three eggplant slices next to each other and roll up the lamb. Place in a baking dish, place the rosemary sprig on top, and put the whole thing in the oven for 7 minutes. Meanwhile, you should briefly simmer the tomatoes in a pan; it’s fine if they’re still a bit firm to the bite. To serve, place the lamb on a plate, pour 2-3 tablespoons of yogurt over it, then add about the same amount of tomato sauce and finally a rosemary sprig on top.