You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add almonds, dates and cilantro, and spread that over the finished cubes of eggplant. Then roast and broil the lamb to char the surface and keep the meat juicy and rare. Nice dinner!
Full Recipe
Author
Melissa Clark | 2011-08-10
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