Loin of lamb with baba ganoush

Loin of lamb with baba ganoush

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(4 ratings)

Ready in 1 hour 10 - 1 hour 20 minutes

More effort

Serves 2
Baba ganoush is a gutsy aubergine-based dip that twins well with tender sweet lamb

Nutrition and extra info

Nutrition:

  • kcal741
  • fat58g
  • saturates25g
  • carbs11g
  • sugars0g
  • fibre9g
  • protein46g
  • salt0.35g
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Ingredients

  • 400g boned and rolled lamb loin, with fat on and tied (see 'Try')
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 tbsp each finely chopped fresh mint, rosemary and parsley
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the baba ganoush

  • 2 aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 small lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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

For the beans

  • 100g runner bean, trimmed and sliced diagonally
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • 25g unsalted butter
  • a handful of flaked almonds
  • 1 small garlic clove, roughly chopped

Method

  1. Preheat the oven to 220C/gas 7/fan 200C, then roast the aubergines on a baking sheet for 30 minutes until the skins are well blistered, turning them halfway. Leave the oven on (for the lamb) and tip the aubergines into a colander over a bowl. Leave until cool and to let the juices drain off, then peel and put the flesh back in the colander to drain again for a few minutes.

  2. Put the aubergine flesh and the rest of the baba ganoush ingredients into a food processor. Whizz until smooth, then taste, add salt and pepper, plus more tahini paste if you like it. Set aside.

  3. Cut the lamb in half widthways, sprinkle with salt and pepper and roll it in the chopped herbs. Heat the olive oil in an ovenproof pan until very hot, put the lamb in and brown well on all sides, even the ends. This should take about 7 minutes in total.

  4. Transfer the pan to the oven and roast for 8 minutes to cook the lamb to just medium - leave it for longer if you want it a little more cooked. While the lamb is cooking, blanch the runner beans in boiling salted water for 3-4 minutes and drain them well.

  5. Once cooked, remove the lamb from the oven and leave to rest. Melt the butter in a saucepan, add the almonds and cook on a medium heat for 2 minutes until toasted. Tip in the garlic and beans and cook on a low heat for 3 minutes. To serve, spoon a little baba on each plate, slice the lamb into medallions and nestle next to the beans.

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Comments, questions and tips

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Comments (4)

neilg's picture
5

I only made the baba ganoush as my wife loves it. Proved to be very popular indeed in my house. I am considering opening my own Lebanese restaurant chain on the strength of it...

buona_forchetta's picture
5

Gorgeous although as in the previous comment there was too much lemon so i didn't eat the baba ganoush. Will make it again though!

jacquila_sunrise's picture
4

Good combination of flavours and textures. I used Lamb chops instead which seemed to work well. I would however cut back on the lemon juice and tahini as it tends to overpower the aubergine flavour - in fact could barely tell it was Baba Ganoush.

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