4 lamb loins
1 punnets mushrooms, ashed and dry
2 medium size eggplants, cut into bite size
1 bulb of garlic, removed the skins and pound lightly
1/2 bulb of garlic, remove skin
1 bunch of garlic sticks
2 tsp minced garlic
Preheat oven 200 degree C. Pound 1 bulb of garlic lightly with sea salt, pepper and oil pour into a zip bag and add lamb. Toss the lamb and roll the bag.
Cut the eggplants, garlic sticks, and remove the skin of the other bulb garlic; set aside the garlic sticks for frying later. Place eggplant, garlic pips and mushrooms on a tray. Season with salt, pepper, garlic and cayenne and roast for about 15 minutes. In another tray place the lamb, roast about 10 minutes on one side then a further 7- 8 minutes the other side or to your liking.
Once the eggplant, mushrooms cooked, removed from oven keep warm with foil. Continue roasting garlic pips until brown and softened. Then remove from oven keep warm with foil and set aside. Fry the garlic sticks with oil and minced garlic for 7-12 minutes until tender and cooked.
Once lamb cooked to your liking, stand for 5 minutes in oven with door open. Plate the vegetables and then place the lamb in the center. Drizzle some oil from the tray. Serve with red wine and bread rolls.