Smoked Paprika Lamb with Eggplant Aioli
Elevate your next dinner party with this decadent Smoked Paprika Lamb with Eggplant Aioli—a dish that perfectly combines bold spices and creamy sophistication. Juicy lamb chops are seasoned with a smoky paprika blend and grilled to tender perfection, while a velvety eggplant aioli, made with roasted eggplant, garlic, and tangy lemon juice, adds a luscious, earthy complement. Served alongside warm, toasty pita bread and garnished with fresh mint leaves, this Mediterranean-inspired dish is as stunning as it is flavorful. Ready in just under an hour, this recipe is ideal for impressing guests or treating yourself to gourmet dining at home. Perfect keywords: smoked paprika lamb, eggplant aioli, grilled lamb chops, Mediterranean recipes, elegant dinner ideas.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 large eggplant
- 0.5 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 tablespoon parsley
- 4 pieces pita bread
- 2 tablespoons fresh mint leaves
Instructions
Preheat your grill to medium-high heat.
Pat the lamb chops dry with a paper towel. In a small bowl, mix smoked paprika, garlic powder, ground cumin, 1 teaspoon of salt, and black pepper. Rub this spice blend all over the lamb chops.
Drizzle 1 tablespoon of olive oil over the lamb, ensuring each chop is evenly coated.
Slice the eggplant in half lengthwise and drizzle the cut sides with 1 tablespoon of olive oil. Sprinkle lightly with remaining salt.
Place the eggplant cut-side down on the grill and cook for 20–25 minutes, turning occasionally, until the skin is charred and the flesh is soft.
While the eggplant cooks, grill the lamb chops for about 4–5 minutes per side for medium-rare, or longer if desired. Remove from heat and let them rest for 5 minutes.
Once the eggplant is done, scoop out the soft flesh into a food processor or blender. Add mayonnaise, lemon juice, garlic clove, parsley, and a drizzle of olive oil. Blend until smooth and creamy.
Warm the pita bread on the grill for 1–2 minutes, or until they are slightly toasted.
Serve the lamb chops with a generous dollop of eggplant aioli, warm pita bread, and garnish with fresh mint leaves.
Nutrition Facts
Calories |
5546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.7 g | 538% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 30.4 g | ||
| Protein | 261.6 g | 523% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 5203 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
