The Australian Women’s Weekly Food Magazine
LAMB WITH BABA GHANOUSH & ROCKET
PREP & COOK TIME 20 MINUTES SERVES 8
500g lamb backstrap
1 teaspoon finely grated lemon zest 1 tablespoon za’atar
1 tablespoon olive oil
4 pocket pitta breads (260g), halved 250g baba ghanoush
50g baby rocket leaves
1 Combine lamb, zest, za’atar and oil in medium bowl.
2 Cook lamb in heated, oiled large frying pan over high heat for 3 minutes each side until cooked to your liking. Cover lamb; rest for 10 minutes, then slice thinly.
3 Spread inside of pittas with baba ghanoush; fill with lamb and rocket.