Recipe Laura Bakhtiarian | Photos Naomi Giatas
This dish packs a mighty punch, with a zing from the sumac and a smokiness from the homemade baba ganoush.
Time 1 hour 30 minutes
Serves 4
Ingredients
Sumac lamb
- 4 Thomas Farms Lamb Leg Steaks
- 2 tbsp olive oil
- 1 tbsp ground sumac
- ½ a lemon, juice only
- Salt and pepper
Baba ganoush
- 2 eggplants, pierced with a sharp knife
- 1 small garlic bulb
- 2 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1 lemon, juice only
- ½ cup of parsley leaves
- Salt and pepper
Cauliflower salad
- 1 small head of cauliflower, broken up into florets
- 1 tbsp ground cumin
- ⅓ cup extra virgin olive oil
- ½ red onion, thinly sliced
- 1 tbsp sumac
- ½ lemon, juice only
- 2 tbsp red wine vinegar
- Seeds from ½ pomegranate
- ½ cup toasted walnuts
- 2 cups baby rocket
- Salt and pepper, to taste
- Fresh parsley and dill, to serve
Method
- Heat a griddle pan or barbecue until hot. Char whole eggplants on all sides (they’ll collapse when the flesh is tender). Remove from heat and allow to cool in a bowl. Once you can handle them, peel the skin away and drain any liquid. Set aside.
- Prepare the sumac lamb. Place olive oil, sumac, lemon juice, salt and pepper in a shallow tray and mix to combine. Pat your lamb dry with a paper towel, then place in the marinade, tossing to coat. Set aside.
- Start the salad by placing sliced onion in a bowl with ¼ cup of olive oil, sumac, lemon juice, pomegranate seeds (plus any pomegranate juice) and red wine vinegar. Season with salt and pepper and toss to combine, then set aside to pickle.
- Preheat oven to 180°C. Place the cauliflower florets on a lined baking tray and drizzle with extra virgin olive oil and sprinkle with cumin, salt and pepper. Place the garlic bulb on a piece of tin foil. Drizzle with a small amount of oil and wrap loosely in the foil, then place on the same tray as the cauliflower and put the tray in the oven. Allow to cook for 20–25 minutes or until tender.
- Remove cauliflower from the oven and set aside to cool. Then toss cooked cauliflower with rocket and ⅔ of the onion mixture.
- To complete the baba ganoush, place the peeled eggplant, parsley leaves, roasted garlic (it will squeeze out of its skin), tahini, lemon juice and olive oil in a food processor. Season with salt and pepper and blitz until combined.
- Heat a griddle pan or barbecue until hot. Cook the lamb for 4 minutes on each side for medium rare. Remove from heat and set aside to rest for 10 minutes before slicing.
- To serve, place a generous dollop of baba ganoush on each plate and use the back of your spoon to spread it out. Top with lamb slices and place a generous helping of the cauliflower salad next to the lamb. Top with remaining pickled onions, toasted walnuts, parsley and dill, with a final drizzle of extra virgin olive oil.
We used: Thomas Farms Lamb Leg Steaks
Imagine having fresh, sustainably sourced Australian meat delivered straight to your door. With Thomas Farms, you can build your own box with your favourite cuts of quality beef, lamb, chicken, pork and seafood, or you can select one of the pre-made boxes suitable to your preferences. To get started, head to thomasfarms.com.au.
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