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Baked lamb with lentil and eggplant salad recipe
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Zesty Middle Eastern spiced roast lamb with vibrant lentil salad, ideal for Sunday dinner or hosting guests.
Ingredients:
  • 1.2kg boned and rolled lamb forequarter (see note)
  • 113.75 gm extra virgin olive oil
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp dried chilli flakes
  • 1 1/2 tsp sumac
  • 2 medium eggplant, cut into thin wedges
  • 4 baby cucumbers, halved, thinly sliced lengthways
  • 3 green onions, thinly sliced
  • 2 x 420g cans lentils, drained, rinsed
  • 40.00 ml red wine vinegar
  • 165.00 ml fresh coriander sprigs
  • 3 garlic cloves, crushed
  • 2 fresh long red chillies, thinly sliced
  • 410g can crushed tomatoes
  • 10.00 gm caster sugar
  • 20.00 ml pomegranate molasses
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then line a small and a large baking tray with baking paper.
  • Place the lamb on a small tray. Drizzle with oil, sprinkle with cumin, coriander, chilli flakes, and sumac, then season with salt and pepper. Rub the seasonings onto the lamb. Heat a frying pan over medium-high heat, add the lamb, and cook for 1 minute on each side until browned. Transfer the lamb back to the tray and bake for 1 hour for medium doneness. Once cooked, let it rest for 15 minutes covered with foil before slicing.
  • Place the eggplant on a large tray lined with parchment paper. Drizzle with 2 tablespoons of oil and season generously with salt and pepper. Bake for 30 minutes or until the eggplant is golden and tender.
  • Combine eggplant, cucumber, onion, lentils, vinegar, remaining sumac, and remaining oil in a large bowl. Season with a pinch of salt and pepper, toss gently to mix well.
  • Create Tomato Chilli Sauce: In a small saucepan, heat oil over medium-high heat. Sauté onion, garlic, and fresh chili for 5 minutes until onion softens. Add tomatoes, 1/4 cup water, sugar, and molasses. Bring to a boil, then simmer for 5-7 minutes until thickened. Transfer to a serving bowl.
  • Garnish the eggplant salad with fresh coriander sprigs. Serve the lamb with a flavorful tomato chili sauce and the dressed eggplant salad.

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