Balkan Ajvar with Grilled Lamb

Method

1. Preheat grill to medium-high heat.
2. Toss lamb with salt, pepper, and 1/4 cup olive oil. Grill until browned and cooked through, about 10-12 minutes. Set aside.
3. Meanwhile, char peppers and eggplant over open flames or on a grill pan until blackened. Place in a bowl, cover, and let steam for 10 minutes.
4. Peel and mash the peppers and eggplant. Stir in garlic, remaining olive oil, salt, and pepper.
5. Fold in grilled lamb and parsley. Adjust seasoning if needed.
6. Serve warm with crusty bread or as a spread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.