Lamb with Smoky Eggplant and Pumpkin Salad

By MiNDFOOD

Lamb with Smoky Eggplant and Pumpkin Salad
This succulent, middle-eastern inspired dish with lashings of greek yoghurt, will spice up anyones dinner plans.

Pomegranate arils and pine nuts bring added colour and crunch to this Lamb with Smoky Eggplant and Pumpkin Salad recipe. The earthy sweetness of the roast pumpkin makes a perfect partner for the succulent lamb and the charred eggplant. Try this Lamb with Smoky Eggplant and Pumpkin Salad, leftovers make a great lunch.

Lamb with Smoky Eggplant and Pumpkin Salad Recipe

Serves 4

Method:

2 large eggplants
700g pumpkin, peeled, cut into small wedges
2 tbsp olive oil
1 tbsp cumin
2 tbsp natural seed mix (such as pine nuts, pumpkin and sunflower seeds)
700g lamb tenderloins
½ cup Greek-style yoghurt
1 tbsp tahini
1 tbsp lemon juice
2 cloves garlic, crushed
½ red onion, finely sliced
½ tsp sumac
¼ cup pomegranate arils
1 cup mint leaves

Method:

Preheat a barbecue or chargrill plate to medium high. Cook eggplants, turning, 30 minutes or until eggplant is soft and skin is charred. Peel and discard skin and place flesh in a colander over a bowl.

Meanwhile, preheat oven to 200°C. Place pumpkin on a lined tray, sprinkle with half the oil and half the cumin. Season. Toss to combine. Bake 15 minutes; sprinkle with seed mix. Bake a further 15 minutes.

Drizzle lamb with remaining oil; sprinkle with remaining cumin and season. Barbecue or chargrill lamb for 5-6 minutes for medium or until cooked as desired. Cover and rest, then slice each tenderloin into 3 or 4 pieces.

Combine yoghurt, tahini, lemon juice and 1 tablespoon water. Season to taste.

Combine drained, roughly chopped eggplant with garlic and season to taste.

To serve, spread eggplant mixture on a serving plate. Top with pumpkin, lamb and onion. Drizzle with yoghurt sauce, sprinkle with sumac, pomegranate and mint. Serve.

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