Loin of Lamb with Baba Ganoush

Name: Loin of Lamb with Baba Ganoush
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: middle eastern
Ingredients: 400g boned and rolled lamb loin, with fat on and tied (see 'Try'); 1 tbsp each finely chopped fresh mint rosemary and parsley; 1 tbsp olive oil; 2 aubergines; 1small lemon juice only; 1 garlic clove roughly chopped; a handful of fresh flatleaf parsley chopped; a pinch of chilli powder mild or hot – it's up to you; about 2 tbsp tahini paste; 100g runner bean trimmed and sliced diagonally; 25g unsalted butter; a handful of flaked almonds; 1small garlic clove roughly chopped

4.50 (4)

⏱ 80 mins 🍽 Serves 2 🌶 middle eastern ✅ More effort 🏷 Main course

This Middle Eastern main course pairs succulent, herb-rolled lamb loin with a robust baba ganoush dip. The aubergines are first roasted until blistered, then blended with tahini, lemon, garlic, and parsley to create the creamy accompaniment. While the lamb roasts, runner beans are blanched and finished in a pan with toasted almonds and garlic. The dish is assembled by plating the baba ganoush alongside sliced lamb medallions and the savoury beans for a complete supper.

Ingredients

400g boned and rolled lamb loin, with fat on and tied (see 'Try')
1 tbsp each finely chopped fresh mint rosemary and parsley
1 tbsp olive oil
2 aubergines
1small lemon juice only
1 garlic clove roughly chopped
a handful of fresh flatleaf parsley chopped
a pinch of chilli powder mild or hot – it's up to you
about 2 tbsp tahini paste
100g runner bean trimmed and sliced diagonally
25g unsalted butter
a handful of flaked almonds
1small garlic clove roughly chopped

Method

Set your oven to 220C/gas 7/fan 200C. Roast the aubergines on a baking sheet for 30 minutes, turning them once, until their skins blister. Keep the oven on. Transfer the aubergines to a colander over a bowl to drain and cool, then peel them and let the flesh drain again for a few minutes.
Place the drained aubergine flesh and all other baba ganoush components into a food processor. Blend until you have a smooth mixture. Season with salt and pepper, adding more tahini paste according to your preference, then set it aside.
Slice the lamb loin in half widthways. Season it and coat it in the chopped herbs. Heat 1 tbsp olive oil in an ovenproof pan until very hot. Brown the lamb thoroughly on all sides, which should take about 7 minutes.
Move the pan to the oven and roast the lamb for 8 minutes for a medium result. Meanwhile, cook 100g runner beans in boiling salted water for 3-4 minutes, then drain them well.
Take the lamb from the oven and let it rest. Melt 25g butter in a saucepan, add a handful of flaked almonds and cook for 2 minutes until toasted. Stir in 1 small garlic clove and the beans, cooking on a low heat for 3 minutes. To serve, add baba ganoush to plates, slice the lamb into medallions and arrange them with the beans.

Nutrition (per serving)

Calories741 kcal

Fat58 g

Saturates25 g

Carbs11 g

Fibre9 g

Protein46 g

Sodium140 mg

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinemiddle eastern