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Spice Crusted Lamb with Eggplant Puree

 Spice Crusted Lamb with Eggplant Puree
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Prep Time
20 minutes
Cook Time
10 minutes
Servings
4 servings
What You Need
2 eggplants
1/3 cup (80ml) olive oil
2/3 cup (160ml) lemon juice
3 garlic cloves, crushed
½ cup (140g) tahini
1 tsp ground cumin
1 tsp ground coriander
1 tsp sumac
500g lamb back-straps
Make It
Tap or click steps to mark as complete
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.
Place eggplant flesh in the jug of a blender. Add lemon juice, garlic, tahini and Fountain Barbeque Sauce, blend until almost smooth.
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.
Arrange lamb on a serving plate. Serve with eggplant puree and salad.