Treat yourself to a taste of the Middle East with this spiced lamb served on a bed of creamy eggplant. Roast cauliflower brings out a subtle nutty flavour that’s perfect with cumin-spiced lamb.
Ingredients
- 700g cauliflower, cut into small florets
- 70ml olive oil
- 5 (about 1.1kg) lamb eye of loin (backstraps)
- 1 1/2 teaspoons ground cumin
- Vegetable oil, to shallow-fry
- 1 large (about 600g) eggplant, peeled, cut into 1cm-thick slices
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- 1 cup fresh continental parsley leaves
- 1/2 red onion, thinly sliced
- 1/4 teaspoon sumac
- Tamar Valley Greek Style Yoghurt, to serve
Method
- Step 1Preheat oven 200C. Combine cauliflower and 1 tablespoon olive oil on a large baking tray. Season. Roast, turning once, for 20 minutes or until golden and tender.
- Step 2Meanwhile, combine the lamb, 1 teaspoon cumin and 2 teaspoons remaining olive oil in a large bowl. Season. Heat a frying pan over medium-high heat. Cook the lamb for 2-3 minutes each side or until browned. Transfer to a baking tray and roast for 7 minutes for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.
- Step 3Add vegetable oil to a large, deep frying pan to come 2cm up the side of the pan. Heat over medium-high heat. Cook eggplant, in 3 batches, for 3 minutes each side or until browned and tender. Transfer to a plate lined with paper towel. Tear and place in a large bowl. Use a fork to coarsely mash. Stir in the garlic, half the lemon juice and the remaining cumin. Season.
- Step 4Combine the cauliflower, parsley, onion, sumac, remaining lemon juice and remaining olive oil in a large bowl. Season.
- Step 5Thickly slice the lamb. Serve with eggplant mixture, cauliflower mixture and yoghurt.
- High protein
- Low carb
- Lower gi
Nutrition
2135 kj
Energy
33g
Fat Total
7g
Saturated Fat
5g
Fibre
46g
Protein
7.5g
Carbs (total)
All nutrition values are per serve
Notes
For a budget-friendly version of this dish, swap the lamb loin for lamb leg steaks. Pan-fry steaks for 2-3 minutes each side for medium or until cooked to your liking.
- Author: Cynthia Black
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
0