• 1 tbsp Cumin, ground
• 1 tsp Coriander, ground
• ½ tsp Star Anise, ground
• ½ tsp Cinnamon, ground
• ½ tsp All spice, ground
• ½ tsp Ginger, ground
• 1 tsp Black pepper. ground
• 2 tbsp Kosher salt
• 5-6 small Japanese eggplant (1 eggplant per person)
• ¾ cup Extra virgin olive oil
• 1 tbsp Kosher salt
• 1 tsp Fresh ground black pepper
• 3 tbsp canola oil

Here at the inn, I use a boned, leg of lamb that I section off into fillets. This will most likely be too much for home use as it is meant to feed between 10-12 people as an entrée. This works great for our Mendocino CA Lodging. For a meal serving 4-6, I would purchase a loin of lamb (i.e. backstrap) from your butcher. You should allow 6 ounces per serving.

Morrocan Dry Rub

1 tbsp Cumin, ground
1 tsp Coriander, ground
½ tsp Star Anise, ground
½ tsp Cinnamon, ground
½ tsp All spice, ground
½ tsp Ginger, ground
1 tsp Black pepper. ground
2 tbsp Kosher salt

Mix together and liberally coat lamb with mixture. Allow to sit for ½ hour. During this time, take 5-6 small Japanese eggplant (1 eggplant per person), slice length-wise ¼” thick. Place in large mixing bowl and toss with:

¾ cup Extra virgin olive oil
1 tbsp Kosher salt
1 tsp Fresh ground black pepper

Place on parchment paper-lined sheet pan and bake at 400 degrees for 15-20 minutes until translucent and browning has begun. When cool to touch, arrange on a serving platter or plates.

In large, cast-iron skillet, add 3 tbsp of canola oil and brown lamb until fairly dark on both sides. If the lamb fillet is thin, this may be enough cooking time. If thicker, place skillet with lamb in oven at 400 degrees until desired doneness is reached (at the inn, I serve the lamb rare to medium-rare). After cooking, allow the lamb to rest for 10 minutes. Slice and arrange over eggplant and serve. This dish can be served with sautéed onions, chutney or any of your favorite accompaniments.