Loin of lamb with baba ganoush

Loin of lamb with baba ganoush

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 1 hour 10 - 1 hour 20 minutes

Skill level

Moderately easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
741
protein
46g
carbs
11g
fat
58g
saturates
25g
fibre
9g
sugar
0g
salt
0.35g

Ingredients

  • 400g boned and rolled lamb loin, with fat on and tied (see 'Try')
  • 1 tbsp each finely chopped fresh mint, rosemary and parsley
  • 1 tbsp olive oil

For the baba ganoush

  • 2 aubergines
  • 1 small lemon, juice only
  • 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 beans, trimmed and sliced diagonally
  • 25g unsalted butter
  • a handful of flaked almonds
  • 1 small garlic clove, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, September 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
buona_forchetta's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips