Spice crusted lamb with eggplant puree

Prep

15-30 mins

Total

10 MIN

Servings

4 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney


Ingredients

  • 2

    Eggplants

  • 1/3

    cup

    (80ml) olive oil

  • 2/3

    cup

    (160ml) lemon juice

  • 3

    Garlic cloves, crushed

  • 1/2

    cup

    (140g) tahini

  • 1

    tbsp

    Fountain barbecue sauce

  • 1

    tsp

    Ground cumin

  • 1

    tsp

    Ground coriander

  • 1

    tsp

    Sumac

  • 500

    g

    Lamb back-straps


Instructions

  1. Step 1

    Pre-heat a char-grill on high heat. Cut eggplant in half lengthways. Prick skin all over with a fork. Drizzle with 2,tbsp olive oil. Char-grill eggplant, turning occasionally, for 15-20 minutes until skin has blackened and flesh is soft. Transfer to a heatproof bowl. Cover with plastic wrap and stand for 10 minutes, until cool enough to handle. Peel and discard skin

  2. Step 2

    Place eggplant flesh in the jug of a blender. Add lemon juice, garlic, tahini and Fountain Barbeque Sauce, blend until almost smooth

  3. Step 3

    Meanwhile, combine cumin, coriander, sumac and remaining oil on a large flat plate. Roll lamb in the spice mix to lightly coat. Char-grill lamb for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Slice

  4. Step 4

    Arrange lamb on a serving plate. Serve with eggplant puree and salad.