Lamb Backstrap with Smoky Eggplant and Pearl Barley
Restaurant Quality Lamb Recipe
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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4 Quality Mark lamb backstrap
3 tsp cumin seeds
9 pods cardamom
3 tsp coriander seeds
to taste lemon juice
1.5 tbsp tahini
1 red onion
1 cup pearl barley
4 cups chicken stock
a few big bunches of baby chard
200g pistachio nuts
100g, buffalo yoghurt
1 block feta
400ml red wine
400ml lamb stock
1 red onion
1 garlic clove
75ml balsamic vinegar
To Make Accoutruments
To Make Jus
To Make Chard
To Make Lamb
For the pearl barley sweat off one finely diced red onion.
Once soft, add the barley and toast off barley for 1 minute.
Add chicken stock and boil for 40 minutes or until cooked.
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.
Once soft, puree with tahini, squeeze of lemon and salt and pepper to taste.
In a medium saucepan melt the butter and season with salt.
Cook until just wilted.
Nutrition Information per Serving (679g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)