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Lamb with Baba Ghanoush Salad

Lamb with Baba Ghanoush Salad

This smokey lamb dish is guaranteed to please the masses on your next summer bbq.

Lamb with Baba Ghanoush Salad

Serves 4

3 x 250g lamb 
back straps
1 tbsp olive oil
1 tbsp Ras el Hanout

Baba Ghanoush Salad
2 eggplants (1kg)
¼ cup olive oil
1 clove garlic, crushed
¼ cup tahini
⅓ cup yoghurt
¼ tbsp lemon juice
½ tsp ground cumin
½ tsp sweet paprika
¾ cup parsley leaves
1 spring onion, 
finely sliced
¼ cup pine nuts, toasted

To make Baba Ghanoush Salad, slice eggplant lengthways into 2cm batons and place in a large bowl. Add oil and season with salt and pepper, then toss to combine. Preheat a barbecue plate or chargrill to a medium heat and cook eggplant, turning regularly for 10 to 15 minutes or until tender and golden.

Remove eggplant to a serving plate. Combine garlic, tahini, yoghurt, lemon juice and cumin in a jug. Season with salt and pepper. Spoon over eggplant, reserving some for serving. Sprinkle with paprika, then scatter with combined parsley, onions and pine nuts.

Meanwhile, combine lamb oil and Ras el Hanout in 
a bowl. Season with salt and pepper. Cook for 7 to 10 minutes, turning once, for medium, or until done to your liking. Cover lamb lightly with foil and rest in a warm place for 5 minutes, before slicing thickly.

Serve lamb with Baba Ghanoush Salad and extra dressing.

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