Middle eastern lamb with loaded baba ghanoush recipe

1:50 Prep | 75 Servings | Easy

Succulent lamb with Middle eastern-inspired marinade served with loaded baba ghanoush is perfect for a weekend barbecue with family and friends.

INGREDIENTS

1.8kg butterflied lamb leg
1 tablespoon extra virgin olive oil
Grilled pita bread, to serve
Lemon wedges, to serve

MIDDLE EASTERN MARINADE

260g (1 cup) Greek-style yoghurt
3 garlic cloves, crushed
1 small lemon, rind finely grated, juiced
2 teaspoons ground cumin
2 teaspoons ground ginger
11/4 teaspoons ground turmeric
1 teaspoons smoked hot paprika
1 teaspoons sea salt flakes
1/2 teaspoon ground cinnamon

LOADED BABA GHANOUSH

2 medium (about 700g) eggplants
75g (1/4 cup) hulled tahini
1 small lemon, rind finely grated, juiced
2 garlic cloves, crushed
2 teaspoons ground cumin
1/4 teaspoon dried chilli flakes
1 1/2 cups combined fresh continental parsley and coriander leaves
60ml (1 ⁄4 cup) extra virgin olive oil
200g grape tomatoes, halved
Arils of 1/2 pomegranate
2 tablespoons pine nuts, toasted
Select all ingredients

METHOD

Step 1 To make the marinade, combine the yoghurt, garlic, lemon rind, 2 tbs lemon juice, cumin, ginger, turmeric, paprika, salt and cinnamon in a bowl. Season with pepper.

Step 2 Place lamb in a glass or ceramic dish. Pour over marinade. Turn to coat. Set aside at room temperature for 1 hour to marinate.

Step 3 To make baba ghanoush, preheat an enclosed barbecue on medium-high. Cook eggplants, turning, for 40 minutes or until charred and tender. Transfer to a colander set over a bowl and pierce skin with a sharp knife. Set aside to drain and cool.

Step 4 Peel eggplants, discarding skin. Place eggplant flesh, tahini, lemon rind, garlic, cumin, chilli and 1 ⁄2 cup combined herbs in a food processor. Process until finely chopped. Combine 2 tbs oil and 2 tbs lemon juice in a jug. With motor running, add oil mixture in a thin, steady stream until smooth and combined. Season well.

Step 5 Remove lamb from excess marinade. Drizzle both sides with the oil. Season. Grill, with barbecue hood closed, turning, for 30-35 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 15 minutes to rest.

Step 6 Place tomato, pomegranate and half the remaining combined herbs in a small bowl. Drizzle with 2 tsp remaining oil and 2 tsp remaining juice. Season. Toss to combine. Place baba ghanoush in a shallow bowl. Top with tomato mixture, remaining oil and pine nuts. Slice lamb and place on a serving platter. Season. Sprinkle with remaining herbs. Serve with pita and lemon wedges.

NUTRITION

3138 kj ENERGY
45.9g FAT TOTAL
12g SATURATED FAT
6.8g FIBRE
62.6g PROTEIN
18.6g CARBS (TOTAL)

All nutrition values are per serve

Author: Katrina Woodman | Image credit: Vanessa Levis | Publication: Taste Magazine