Baked lamb with lentil and eggplant salad

Serves 6 // Prep 40 mins // Cook 1 hr INGREDIENTS

1.2kg boned and rolled lamb forequarter (see note) ½ cup extra virgin olive oil ½ tsp ground cumin ½ tsp ground coriander ¼ tsp dried chilli flakes 1 ½ tsp sumac 2 medium eggplant, cut into thin wedges 4 baby cucumbers, halved, thinly sliced lengthways 3 spring onions, thinly sliced 2 x 420g cans lentils, drained, rinsed 2 tbsp red wine vinegar 2/3 cup fresh coriander sprigs TOMATO CHILLI SAUCE 1 tbsp extra virgin olive oil 1 brown onion, finely chopped 3 garlic cloves, crushed 2 fresh long red chillies, thinly sliced 410g can crushed tomatoes 2 tsp caster sugar 1 tbsp pomegranate molasses

METHOD Step 1

Preheat oven to 200C/180C fan-forced. Line a small baking tray and a large baking tray with baking paper.

Step 2

Place lamb on small prepared tray. Drizzle with 2 tbsp oil. Sprinkle with cumin, coriander, chilli flakes and ½ tsp sumac. Season with salt and pepper. Rub to coat. Heat a frying pan over medium-high heat. Add lamb to pan. Cook for 1 minute on each side or until browned all over. Return to tray. Bake for 1 hour for medium or until cooked to your liking. Remove from oven. Cover loosely with foil. Stand for 15 minutes. Slice.

Step 3

Meanwhile, place eggplant on large prepared tray. Drizzle with 2 tbsp oil. Season with salt and pepper. Bake for 30 minutes or until golden and tender.

Step 4

Place eggplant, cucumber, onion, lentils, vinegar, remaining sumac and remaining oil in a large bowl. Season with salt and pepper. Toss gently to combine.

Step 5

5Make Tomato chilli sauce: Heat oil in a small saucepan over medium-high heat. Add onion, garlic and fresh chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add tomatoes, ¼ cup water, sugar and molasses. Bring to the boil. Reduce heat. Simmer for 5 to 7 minutes or until mixture has thickened. Transfer to a small serving bowl.

Step 5

Sprinkle eggplant salad with coriander sprigs. Serve lamb with tomato chilli sauce and eggplant salad.

NOTE

You could also use a boned and rolled lamb shoulder.