Smoked Loin Of Lamb With Jalapeño Sauce & Aubergine Puree

This one takes a bit of time and effort but it is well worth it.  You are rewarded with a truly mouthwatering lamb dish.  The smoking is optional and adds a great taste dimension but it is not essential and still delicious without it.  This recipe was adapted and inspired from Nopi.




– Loin of lamb (c500g)
– 30g Fresh coriander
– 1 x Clove garlic
– 2cm Fresh ginger
– 1/2 Red onion
– 1 tbsp Olive oil

Aubergine Puree
– 1 x Large aubergine
– 2 tbsp Olive oil
– 1 Clove garlic
– 1 tbsp Tahini
– 1/2 tsp Ground cumin

Jalapeno Sauce
– 4 x Fresh jalapeño chilli (Green chilli will work)
– 10g Capers
– 20g Fresh coriander
– 1 tbsp Rice vinegar
– 1 tbsp Rapeseed oil

Specialist equipment:
Smoking gun & hickory wood chips (optional)

Serves – 2


Step 1 – The marinade
Place all the ingredients for the lamb (minus the lamb) in a food processor and blitz to a paste.  Place the lamb in a dish and cover with the paste.  Leave for as long as you can to marinade, ideally overnight but for at least 4 hours.


Step 2 – The roast
Preheat an oven to 200 degrees fan.  Peel the garlic and thinly slice.  Cut the aubergines in half lengthways and then score the flesh deeply without going through the skin.  Brush the aubergines with the olive oil and then push the garlic slices into the cuts on the aubergines.  Roast for 40 minutes.

Step 3 – The puree
Place the flesh from the aubergine into a bowl and add all the remaining puree ingredients.  Mix well and set aside.

Step 4 – The sauce
Place all the ingredients for the jalapeño sauce into a blender and blitz until smooth.  Set aside until needed.

Step 5 – The lamb
Heat a frying pan on high heat and add a splash of rapeseed oil.  Remove the lamb from the fridge and discard as much marinade as possible. Place the lamb in the pan and sear all over to form a lovely crust on the lamb, this will take around 2 minutes.  Place the lamb in the oven and roast for 10 minutes for medium or longer if you prefer your lamb more well done.

Step 6 – The smoke
If smoking, place the lamb on a warm plate with a large bowl over the top.  Infuse the bowl with smoke and leave for 5 minutes.  If not smoking, simply rest the lamb in a warm place for 5 minutes.


Step 7 – The serve
Spoon some jalapeño sauce onto each plate.  Slice the lamb into nice pieces and arrange on top of the sauce.  Place a good dollop of the aubergine puree by the lamb and serve with your choice of vegetables.  I served sautéed potatoes and crushed peas.

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