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Lamb Backstrap with Smoky Eggplant and Pearl Barley

Restaurant Quality Lamb Recipe

8

Serves

45 mins

Prep Time

1 hrs

Cook Time

Beef + Lamb New Zealand

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.

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High Iron

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Lamb,

Dinner,

Special Occasion & Entertaining,

Ingredients

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4 Quality Mark lamb backstraps

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3 tsp cumin seeds

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4 cardamom pods

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3 tsp coriander seeds

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3 eggplants

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lemon juice

to taste

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1 1/2 tbsp tahini

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2 red onions

finely diced

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1 cup pearl barley

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4 cups chicken stock

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a few big bunches of baby chard

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50g butter

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200g pistachio nuts

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100g buffalo yoghurt

i

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ground sumac

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enough to sprinkle as a garnish

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200g feta

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400ml red wine

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400ml lamb stock

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1 garlic clove

finely diced

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75ml balsamic vinegar

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salt

enough to taste

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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.

clock

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.

More info

Nutrition Information per Serving (679g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2945 (703)kJ

Protein

45.8g

Total Fat

37.3g

Saturated Fat

14.3g

Carbs

31.9g

Sugars

9.9g

Sodium

1011mg

Iron*

7.8mg

* Percentage of recommended daily intake (Aust/NZ)

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