Lamb with Chunky Babaganoush and Roasted Cauliflower Tabouli

Lamb with Chunky Babaganoush and Roasted Cauliflower Tabouli

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
  • Farmers Union Greek Style Yogurt, to serve

Cooking Time

25 Mins Prep, 40 Mins Cook

Difficulty

Easy

Serving

6 Servings

 

Instructions

Step 1

Preheat 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 2

Meanwhile, 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 3

Add 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 4

Combine the cauliflower, parsley, onion, sumac, remaining lemon juice and remaining olive oil in a large bowl. Season.

Step 5

Thickly slice the lamb. Serve with eggplant mixture, cauliflower mixture and yoghurt.

 

 

Recipe Source: www.taste.com.au