Recipe and picture by Carie Partin :)
Appliance used: Aroma 3 in 1.
I traveled to Wales in the UK this time. With welsh Lamb being a popular type of meat I decided to give this dish a try. And Wow what flavor pops, being extremely satisfied with the taste and hubby saying I feel like royalty this is my dish.
1/3c. Olive oil
1 Tablespoon Rosemary (crushed)
1 Tablespoon Thyme ( crushed)
Juice of a half lemon squeezed
2 cloves minced garlic
1 lamb roast ( I used 8 baby lamb chops)
Blend all ingredients together except lamb. In a ziplock bag or storage container add lamb and pour marinade over top and blend into lamb. Refridgerate over night at least 24 hours.
In my aroma cooker I used STS mode to sear both sides of the chops ,then on cake mode baked them for approximately 10-15 minutes or to your liking.
one small jar pesto sauce ( basil and parmesan cheese type)
Sliced egg plant ( I used two baby egg plants.
Slice eggplant about 1 inch thick on both sides brush with olive oil. On cake mode in aroma bake until soft limp. Once finished brush both sides of eggplant with pesto sauce turning one sides form a crust on cake mode baked.
SIDE WEDGED SALAD
cut a wedge piece from lettuce add sliced tomatoes, slice avacado added videlia onion dressing and topped with bacon bits. Serve
This dish was an amazing dish to say the least the UK really know flavor WOW.