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.