- February 10, 2022
- By Kayyum Halai
Allergens: Sesame seeds
Calories: 560 kcal per serving (including baba ganoush)
Ingredients
Harissa Lamb (serves 2)
4 pc Lamb leg steaks
2 pc Garlic cloves (pressed or minced)
1 sprig Fresh rosemary (chopped)
2 tbsp Vegetable oil
2 tbsp Harissa paste
2 pc Red onions (cut into thick rings approx. 1cm)
750ml Chicken broth (preferably fresh if not use chicken bouillon)
To taste Salt and crushed black pepper
Baba Ganoush (serves 6)
2 pc Small aubergines
2 pc Garlic cloves (pressed or minced)
2 tbsp Lemon juice, more if necessary (reserve squeezed lemon skins for garnish)
60g Tahini
60g Extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tbsp Mint leaves (chopped)
¾ tsp salt, to taste
¼ tsp Cumin ground
To Plate
2 sprigs Fresh rosemary
Pinch Smoked paprika
1 tbsp Mint leaves (chopped)
Charred lemon skins
Equipment
BBQ or Ribbed Non-Stick Pan
Saucepan
Deep dish for baking
Strainer
Baking Paper
Aluminium Foil
Method
Defrost the lamb steaks prior to preparing the dish.
Pat lamb steaks dry using kitchen paper towels. Marinade the lamb for at least 2 hours (preferably overnight) with the harissa paste, garlic, rosemary and vegetable oil. Keep refrigerated until required. Take out the meat half an hour before grilling to be at room temperature.
4 pc Lamb leg steaks
2 pc Garlic cloves (pressed or minced)
1 sprig Fresh rosemary (chopped)
2 tbsp Vegetable oil
2 tbsp Harissa paste
Preheat the oven to 175°C and turn on the BBQ.
Season the meat with salt and pepper and start grilling. Cook until you get nice charring lines on each side.
In the meantime, bring the chicken stock to a boil. Once the meat is grilled, char the onions on both sides.
Place the meat, onions and chicken stock in an ovenproof dish, cover with baking paper and close tightly with aluminium foil. Place the shiny part of the foil facing the baking paper.
2 pc Red onions (cut into thick rings approx. 1cm)
750ml Chicken broth (preferably fresh if not use chicken bouillon)
to taste Salt and crushed black pepper
Place the lamb steaks in the oven and roast for 75 minutes.
While the lamb is in the oven brush the aubergines with olive oil and char on the BBQ until its skin blisters. Cover the aubergines in foil and roast them together with the lamb for 45 minutes.
2 pc Small aubergines
2tbsp Olive oil
After cooking, the aubergines should be soft in the middle. Be careful from the steam that comes out of the foil when uncovering the aubergine, cut it length wise and scrap out the flesh with a large spoon.
Place the aubergine flesh into a strainer for 10 minutes to remove as much moisture as possible. Discard the aubergine drippings, then add the aubergine flesh, garlic, lemon juice, tahini and cumin and stir vigorously until you get a homogenous mix. Start adding the olive oil and season with salt. Keep stirring until the mixture is pale and creamy.
2 pc Garlic cloves (pressed or minced)
2 tbsp Lemon juice, more if necessary (reserve squeezed lemon for garnish)
60g Tahini
60g Extra-virgin olive oil
¾ tsp salt, to taste
¼ tsp Cumin ground
Check the seasoning and add more salt and lemon juice if needed. Finish the baba ganoush with the chopped mint leaves.
2 tbsp Mint leaves (chopped)
Take out the meat from the oven and let it rest for 15 minutes.
Serve the lamb chops in a big plate to share and garnish with fresh rosemary and the charred lemon skins. Place the baba ganoush in a deep plate, pour some olive oil, sprinkle with smoked paprika and more chopped mint leaves.
2 sprigs Fresh rosemary
Pinch Smoked paprika
1 tbsp Mint leaves (chopped)
Serve together with freshly grilled pita bread.
