Smoked Paprika Garlic Lamb

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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

Combine the first 6 ingredients. Season to taste with sea salt and black pepper.Add 3 tablespoons of extra virgin olive oil to a large deep sided skillet on high heat. When hot, arrange lamb chunks in a single layer and cook for 2 minutes on the first side. Turn them over and cook a further 2 minutes.

Serve them hot on a bed of sauteed eggplants.

Sauteed Eggplant:

2 large eggplants, cut into large chunks 

3 tablespoons extra virgin olive 

Sea salt and black pepper to taste

Add olive oil to a large pan. When hot saute eggplants, turning them over occasionally until they are done (about 3 to 4 minutes). Season to your taste with sea salt and black pepper.

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