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Middle eastern lamb with loaded baba ghanoush recipe
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Prep Time:
110 minutes
Cook Time:
Total Time:
110 minutes
Grilled Middle Eastern lamb with tangy baba ghanoush is ideal for a weekend BBQ gathering.
Ingredients:
  • 1.8kg butterflied lamb leg
  • 18.20 gm extra virgin olive oil
  • Grilled pita bread, to serve
  • Lemon wedges, to serve
  • 260g (1 cup) Greek-style yoghurt
  • 3 garlic cloves, crushed
  • 2.00 small lemon, rind finely grated, juiced
  • 10.00 gm ground cumin
  • 5.00 gm ground ginger
  • 1 1/4 tsp ground turmeric
  • 2.50 gm smoked hot paprika
  • 2.40 gm sea salt flakes
  • 1.25 gm ground cinnamon
  • 2 medium (about 700g) eggplants
  • 75g (1/4 cup) hulled tahini
  • 1/4 tsp 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
  • 40.00 ml pine nuts, toasted
Instructions:
  • Prepare a flavorful marinade by mixing together yogurt, garlic, lemon zest, 2 tablespoons of lemon juice, cumin, ginger, turmeric, paprika, salt, and cinnamon in a bowl. Don't forget to season with pepper to taste.
  • In a glass or ceramic dish, lay the lamb and generously pour the marinade over it, making sure to coat the meat entirely. Allow it to marinate at room temperature for 1 hour.
  • Preheat your barbecue and cook the eggplants until charred and tender, about 40 minutes. Drain and cool in a colander after piercing the skin.
  • Peel the eggplants, discarding the skin. Put the eggplant flesh, tahini, lemon zest, garlic, cumin, chili, and half a cup of mixed herbs in a food processor. Pulse until finely chopped. Mix 2 tablespoons of oil and 2 tablespoons of lemon juice in a small container. While the food processor is on, pour the oil mixture slowly until the dip is smooth. Season generously.
  • Take the lamb out of the extra marinade, then drizzle both sides with oil and season. Grill with the barbecue hood closed, turning occasionally, for 30-35 minutes until medium or cooked to your preference. Place on a plate and let it rest for 15 minutes before serving.
  • Combine tomato, pomegranate, and half of the mixed herbs in a small bowl. Drizzle with 2 tsp of the remaining oil and 2 tsp of the remaining juice. Season with salt and pepper, then toss gently. Transfer the baba ghanoush to a shallow bowl. Top with the tomato mixture, remaining oil, and pine nuts. Slice the lamb and arrange it on a serving platter. Season with salt and pepper, then sprinkle with the remaining herbs. Serve with pita bread and lemon wedges.

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