Middle Eastern Lamb With Loaded Baba Ghanoush Recipe

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

The ingredient of Middle Eastern Lamb With Loaded Baba Ghanoush Recipe

• 1 8kg butterflied lamb leg
• 1 tablespoon extra virgin olive oil
• grilled pita bread to serve
• lemon wedges to serve
• 260g 1 cup greek style yoghurt
• 3 garlic cloves crushed
• 1 small lemon rind finely grated juiced
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 11 4 teaspoons ground turmeric
• 1 teaspoons smoked hot paprika
• 1 teaspoons sea salt flakes
• 1 2 teaspoon ground cinnamon
• 2 medium about 700g eggplants
• 75g 1 4 cup hulled tahini
• 1 small lemon rind finely grated juiced
• 2 garlic cloves crushed
• 2 teaspoons ground cumin
• 1 4 teaspoon dried chilli flakes
• 1 1 2 cups combined fresh continental parsley and coriander leaves
• 60ml 1 u20444 cup extra virgin olive oil
• 200g grape tomatoes halved
• arils of 1 2 pomegranate
• 2 tablespoons pine nuts toasted

The Instruction of middle eastern lamb with loaded baba ghanoush recipe

• to make the marinade combine the yoghurt garlic lemon rind 2 tbs lemon juice cumin ginger turmeric paprika salt and cinnamon in a bowl season with pepper
• place lamb in a glass or ceramic dish pour over marinade turn to coat set aside at room temperature for 1 hour to marinate
• 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
• peel eggplants discarding skin place eggplant flesh tahini lemon rind garlic cumin chilli and 1 u20442 cup combined herbs in a food processor process until finely chopped combine 2 tbs oil and 2 tbs lemon juice in a jug with motor running add oil mixture in a thin steady stream until smooth and combined season well
• 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
• 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

Nutritions of Middle Eastern Lamb With Loaded Baba Ghanoush Recipe

calories: 749 982 calories
calories: 45 9 grams fat
calories: 12 grams saturated fat
calories: 18 6 grams carbohydrates
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calories: 62 6 grams protein
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