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Ingredients

• 1 aubergine
• 1 lemon, juice only
• 2 cloves garlic, finely chopped
• 6 cm piece ginger, grated
• 4 tbsp olive oil
• 2 tbsp vegetable oil
• 4x150 g loins of lamb

• 2 tbsp rice vinegar, or Mirin or white wine vinegar
• 2 tbsp clear honey
• 2 tbsp dark soy sauce
• 6 tbsp vegetable oil
• 1 tbsp freshly grated ginger
• 1 red chilli, seeds removed and finely chopped

• 2 ripe medium avocado
• 16 sun-blushed tomatoes
• 125 g spinach leaves, washed and dried
• salt and black pepper, to taste
• sugar, to taste

Description

Alex Mackay Serves Succulent Slices Of Roast Lamb On A Bed Of Aubergine And Avocado With A Spicy-sweet Jus

UK TV