Baked lamb with lentil and eggplant salad

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How to make Baked lamb with lentil and eggplant salad

  • Yield : 6
  • Prep Time : 0:40
  • Cook Time : 1:00
  • Total Time : 1:40

Ingredients

  • 1.2kg boned and rolled lamb forequarter (see note)
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon dried chilli flakes
  • 1 1/2 teaspoons sumac
  • 2 medium eggplant, cut into thin wedges
  • 4 baby cucumbers, halved, thinly sliced lengthways
  • 3 green onions, thinly sliced
  • 2 x 420g cans lentils, drained, rinsed
  • 2 tablespoons red wine vinegar
  • 2/3 cup fresh coriander sprigs

Tomato chilli sauce

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 fresh long red chillies, thinly sliced
  • 410g can crushed tomatoes
  • 2 teaspoons caster sugar
  • 1 tablespoon pomegranate molasses

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a small baking tray and a large baking tray with baking paper.
  • Step 2 Place lamb on small prepared tray. Drizzle with 2 tablespoons oil. Sprinkle with cumin, coriander, chilli flakes and 1/2 teaspoon sumac. Season with salt and pepper. Rub to coat. Heat a frying pan over medium-high heat. Add lamb to pan. Cook for 1 minute on each side or until browned all over. Return to tray. Bake for 1 hour for medium or until cooked to your liking. Remove from oven. Cover loosely with foil. Stand for 15 minutes. Slice.
  • Step 3 Meanwhile, place eggplant on large prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 30 minutes or until golden and tender.
  • Step 4 Place eggplant, cucumber, onion, lentils, vinegar, remaining sumac and remaining oil in a large bowl. Season with salt and pepper. Toss gently to combine.
  • Step 5 Make Tomato chilli sauce: Heat oil in a small saucepan over medium-high heat. Add onion, garlic and fresh chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add tomatoes, 1/4 cup water, sugar and molasses. Bring to the boil. Reduce heat. Simmer for 5 to 7 minutes or until mixture has thickened. Transfer to a small serving bowl.
  • Step 6 Sprinkle eggplant salad with coriander sprigs. Serve lamb with tomato chilli sauce and eggplant salad.

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