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Barbecued lamb paillard with eggplant and tahini yoghurt sauce
Barbecued lamb paillard with eggplant and tahini yoghurt sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Middle Eastern feast: Lamb and eggplant with tahini yogurt.
Ingredients:
  • 125g yoghurt
  • 24.00 gm tahini
  • 1 garlic clove, crushed
  • 40.00 gm water
  • 3 or 4 (about 800g) lamb eye of loin (backstraps)
  • Olive oil, to shallow-fry
  • 1 medium eggplant, cut into 1cm-thick slices
  • 40.00 ml toasted pine nuts
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 3 tsp balsamic vinegar
  • 27.30 gm extra virgin olive oil
Instructions:
  • Mix together the yoghurt, tahini, garlic, and water in a small bowl, then refrigerate until ready to use.
  • Using a sharp knife, butterfly each lamb fillet by slicing horizontally without cutting all the way through. Then gently pound the lamb to an even thickness, and finally, cut the pieces in half widthways.
  • Pour oil into a large frying pan until it reaches a 5mm depth. Heat over medium flame. Fry the eggplant until golden brown, about 5 minutes. Place on a paper towel-lined plate to drain.
  • Preheat a char-grill or barbecue to high heat. Season the lamb with salt and pepper and grill for 2 minutes on each side, or until done to your preference. Mix pine nuts, parsley, mint, vinegar, and extra virgin olive oil in a small bowl, gently tossing to combine.
  • Serve the lamb on plates, top with eggplant and parsley salad, and drizzle with tahini dressing before serving.

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