Lamb backstrap with smokey eggplant and pearl barley

Restaurant quality lamb dinner

image

Serves

8

Prep Time

45 mins

Cook Time

1 hr

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.

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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 yoghurti

  • ground sumaci

    enough to sprinkle as a garnish
  • 200g feta

  • 400ml red wine

  • 400ml lamb stock

  • 1 garlic clove

    finely diced
  • 75ml balsamic vinegar

  • kosher salt

    enough to taste
  • black pepper

    enough to taste

Method

To Make Accoutruments
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.

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.

To Make Jus
1

For the jus, sweat off the other red onion and the garlic in a medium saucepan.

2

Add the balsamic vinegar and reduce until syrupy.

3

Add the red wine and reduce.

4

Finally add the stock and reduce until thick.

5

Whisk in a knob of butter to finish the jus.

To Cook Chard
1

For the chard take the stems off the leaves. In a medium saucepan melt the butter and season with salt. Cook until just wilted.

To Make Lamb
1

For the lamb, toast off the cumin in a pan and then grind with the coriander seeds and cardamom seeds in a mortar and pestle.

2

Generously season the back straps with salt and then rub in the spice mix.

3

Heat a pan over high heat add a splash of oil and a knob of butter.

4

Cook the lamb for two minutes on each side or until the desired degree of doneness is achieved. Remove from pan and allow to rest.

To Assemble
1

To assemble, place the eggplant purée on the plate accompanied by a spoon of barley.

2

Once the lamb has rested slice into thick slices and place slices on top of the purée.

3

Finish with the chard, pistachios, yoghurt, feta, a sprinkle of sumac and jus.

Nutrition Information per Serving (679g)

Energy2945kJ (703 kcal)
Protein45.8g
Total Fat37.3g
Saturated Fat14.3g
Carbohydrate31.9g
Sodium1011mg
Iron7.8mg
Zinc5.1mg
Vitamin B122.6µg