Name: Spiced lamb on roasted vegetable salad with tahini sauce
Prep time: 25 min
Cook time: 36 min
Total time: 61 min
Yield: 1
Ingredients: 1 eggplant, roughly chopped; 4 roma tomatoes, cut into quarters; 2 red capsicums, chopped; 56.88 gm olive oil; 5.00 gm Moroccan spice mix; 800g lamb backstrap; 40.00 ml fresh flat-leaf parsley leaves, to serve; 1 garlic clove, crushed; 75.00 gm tahini; 42.00 gm lemon juice; 36.40 gm olive oil

Spiced lamb on roasted vegetable salad with tahini sauce

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Prep Time:
25 minutes

Cook Time:
36 minutes

Total Time:
61 minutes

Ingredients:

1 eggplant, roughly chopped
4 roma tomatoes, cut into quarters
2 red capsicums, chopped
56.88 gm olive oil
5.00 gm Moroccan spice mix
800g lamb backstrap
40.00 ml fresh flat-leaf parsley leaves, to serve
1 garlic clove, crushed
75.00 gm tahini
42.00 gm lemon juice
36.40 gm olive oil

Instructions:

Preheat your oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper and evenly arrange eggplant, tomatoes, and capsicum on them. Drizzle with 1 tablespoon of oil and toss to coat. Roast for 30 minutes until the vegetables are browned and tender.
In a glass or ceramic dish, mix the spice mix with the remaining oil. Add the lamb and coat it with the mixture. Cover and refrigerate for 15 minutes.
Preheat a large frying pan over high heat. Sear the lamb for 3 to 4 minutes on each side for a medium doneness or to your preference. Place on a plate, cover loosely with foil, and let it rest for 5 minutes before thinly slicing.
Prepare Tahini Sauce by combining garlic, tahini, lemon juice, oil, and 2 tablespoons of cold water in a bowl. Mix until velvety smooth. Drizzle the tantalizing tahini sauce over the roasted vegetables and succulent lamb slices. Garnish with fresh parsley leaves and serve up a dish that's bursting with flavor.

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