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Middle eastern lamb with loaded baba ghanoush recipe

Middle eastern lamb with loaded baba ghanoush

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.


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


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


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
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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.


3138 kj ENERGY
6.8g FIBRE

All nutrition values are per serve

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

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