Lamb backstrap with smokey eggplant and pearl barley
Restaurant quality lamb dinner
8
Serves
45 mins
Prep Time
1 hr
Cook Time
Recipe author
Beef + Lamb New Zealand
This showstopping recipe takes a meltingly tender premium cut of lamb and perfectly pairs it with bold flavours including smoky eggplant, feta, sumac, and pearl barley. Great for a dinner party and bound to impress.
Rate this recipe
Share
Ingredients
4 Quality Mark lamb backstraps
3 tsp cumin seeds
4 cardamom pods
3 tsp coriander seeds
3 eggplants
lemon juice
to taste
1 1/2 Tbsp tahini
2 red onions
finely diced
1 cup pearl barley
4 cups chicken stock
a few big bunches of baby chard
50g butter
200g pistachio nuts
100g buffalo yoghurt
i
ground sumac
i
enough to sprinkle as a garnish
200g feta
400ml red wine
400ml lamb stock
1 garlic clove
finely diced
75ml balsamic vinegar
salt
enough to taste
black pepper
enough to taste
Method
To Make Accoutruments
To Make Jus
To Cook Chard
To Make Lamb
To Assemble
1
For the pearl barley sweat off one of the finely diced red onion.
2
Once soft, add the barley and toast off barley for 1 minute.
3
Add chicken stock and boil for 40 minutes or until cooked.
Start Timer
4
For the eggplant purée lightly char the eggplant on a gas burner and then slice in half and roast in a 180° C oven for 15 minutes.
5
Once soft, purée with tahini, squeeze of lemon and salt and pepper to taste.
Nutrition Information per Serving (679g)
Energy
2945kJ (703 kcal)
Protein
45.8g
Total Fat
37.3g
Saturated Fat
14.3g
Carbs
31.9g
Dietary Fibre
g
Sodium
1011mg
Iron
7.8mg
Zinc
5.1mg
Vitamin B12
2.6µg
