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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

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. Bound to impress.

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High Iron

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Lamb,

Dinner,

Special Occasion,

Ingredients

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4 Quality Mark lamb backstrap

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3 tsp cumin seeds

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9 pods cardamom

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3 tsp coriander seeds

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3 eggplant

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to taste lemon juice

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1.5 tbsp tahini

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1 red onion

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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

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ground sumac

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1 block feta

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400ml red wine

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400ml lamb stock

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1 red onion

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1 garlic clove

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75ml balsamic vinegar

Method

To Make Accoutruments

To Make Jus

To Make Chard

To Make Lamb

To Assemble

1

For the pearl barley sweat off one 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 puree lightly char the eggplant on the gas burner and then slice in half and roast in a 180-degree oven for 15 minutes.

5

Once soft, puree with tahini, squeeze of lemon and salt and pepper to taste.

6

In a medium saucepan melt the butter and season with salt.

7

Cook until just wilted.

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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