MIDDLE EASTERN LAMB RECIPE

SUCCULENT lamb with Middle Eastern-inspired marinade served with loaded baba ghanoush is perfect for a weekend barbecue with family and friends.

PREP: 1 hour 50 minutes

Ingredients

1.8kg butterflied lamb leg

1 tbsp extra virgin olive oil Grilled pita bread, to serve Lemon wedges, to serve MIDDLE EASTERN MARINADE: 260g (1 cup) Greek-style yoghurt 3 garlic cloves, crushed

1 small lemon, rind finely grated, juiced

2 tsp ground cumin

2 tsp ground ginger

1 1/4 tsp ground turmeric

1 tsp smoked hot paprika

1 tsp sea salt flakes

1/2 tsp ground cinnamon LOADED BABA GHANOUSH: 2 medium (about 700g) eggplant 75g (1/4 cup) hulled tahini

1 small lemon, rind finely grated, juiced

2 garlic cloves, crushed

2 tsp ground cumin 1/4 tsp dried chilli flakes

1 1/2 cups combined fresh continental parsley and coriander leaves

60ml (1 ⁄4 cup) extra virgin olive oil 200g grape tomatoes, halved Arils of 1/2 pomegranate

2 tbsp pine nuts, toasted

Method

1. To make the marinade, combine the yoghurt, garlic, lemon rind,

2 tbsp lemon juice, cumin, ginger, turmeric, paprika, salt and cinnamon in a bowl. Season with pepper.

2. Place lamb in a glass or ceramic dish. Pour over marinade. Turn to coat. Set aside at room temperature for 1 hour to marinate.

3. To make baba ghanoush, preheat an enclosed barbecue on medium-high. Cook eggplants, turning, for 40 minutes or until charred and tender. Transfer to a colander set over a bowl and pierce skin with a sharp knife. Set aside to drain and cool.

4. Peel eggplants, discarding skin. Place eggplant flesh, tahini, lemon rind, garlic, cumin, chilli and 1 ⁄2 cup combined herbs in a food processor. Process until finely chopped. Combine 2 tbsp oil and 2 tbsp lemon juice in a jug. With motor running, add oil mixture in a thin, steady stream until smooth and combined. Season well.

5. Remove lamb from excess marinade. Drizzle both sides with the oil. Season. Grill, with barbecue hood closed, turning, for 30-35 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 15 minutes to rest.

6. Place tomato, pomegranate and half the remaining combined herbs in a small bowl. Drizzle with 2 tsp remaining oil and 2 tsp remaining juice. Season. Toss to combine. Place baba ghanoush in a shallow bowl. Top with tomato mixture, remaining oil and pine nuts. Slice lamb and place on a serving platter. Season. Sprinkle with remaining herbs. Serve with pita and lemon wedges.