Lamb with eggplant, almonds and toum

SERVES 4 // PREP TIME 10 MINS // COOK 20 MINS (PLUS RESTING)

80 ml (⅓ cup) extra-virgin olive oil

2 red onions, thinly sliced 600 gm Lebanese eggplant, cut into 3cm pieces

80 gm tamari almonds, coarsely chopped (see note)

2 tbsp pomegranate molasses, plus extra for drizzling

2 lamb backstraps (200gm each), trimmed

Toum, baby red amaranth leaves and micro red vein sorrel, to serve

1 Heat 2 tbsp of the oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, until caramelised (8-10 minutes). Transfer to a large bowl.

2 Heat remaining oil in same pan over medium heat. Add eggplant and cook, stirring occasionally, until soft and golden 5-6 minutes). Transfer to bowl with onion. 3 Add half of the almonds to eggplant along with pomegranate molasses; season to taste and toss to combine.

4 Heat a frying pan over high heat; cook lamb until browned and cooked to your liking (3 minutes each side for medium). Transfer to a plate and cover loosely with foil; rest for 5 minutes. Slice lamb and season to taste.

5 Spoon toum onto plates then top with eggplant mixture and lamb slices. Scatter over remaining almonds and herbs then drizzle with a little extra pomegranate molasses to serve.

Note Tamari almonds and toum, a Lebanese garlic sauce, are available from select supermarkets.