2017-08-21
Lamb Backstrap with Smoky Eggplant and Pearl Barley
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Lamb Backstrap with Smoky Eggplant and Pearl Barley

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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.
<b>Prep:</b> 45 mins Prep: 45 mins
<b>Cook:</b> 1 hour  Cook: 1 hour
Serves 8 Serves 8
Excellent source of iron Excellent source of iron
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Ingredients

  • 4 Quality Mark lamb back straps
  • 3 teaspoons cumin seeds
  • 9 cardamom pods
  • 3 teaspoons coriander seeds
  • 3 eggplant
  • lemon juice to taste
  • 1.5 tablespoon tahini
  • 1 red onion
  • 1 cup pearl barley
  • 4 cups chicken stock
  • a few big bunches of baby chard
  • 50 g butter
  • 200 g pistachios
  • 100 g buffalo yoghurt
  • sumac
  • 1 block feta
  • 400 mL red wine
  • 400 mL lamb stock
  • 1 red onion
  • 1 clove garlic
  • 75 mL balsamic vinegar

Method

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.
 
For the jus, sweat off the onion and garlic in a medium saucepan. Add the balsamic vinegar and reduce until syrupy. Add the red wine and reduce. Finally add the stock and reduce until thick. Whisk in a knob of butter to finish the sauce.
 
For the chard take the stems off the leaves. In a medium saucepan melt the butter and season with salt. Cook until just wilted.
 
For the lamb, toast off the cumin in a pan and then grind with the coriander seeds and cardamom seeds in a mortar and pestle. Generously season the back straps with salt and then rub in the spice mix. Heat a pan over high heat add a splash of oil and a knob of butter. Cook the lamb for two minutes on each side.
 
To assemble, place the eggplant puree on the plate accompanied by a spoon of barley. Once the lamb has rested slice into thick slices. Place of the plate. Finish with the chard, pistachios, yoghurt, feta, sumac and jus.
  • Suitable Cuts
  • Nutrition
Serving size: 679g
Energy kJ (kcal) 2945 (703)
Protein (g) 45.8
Fat (g) 37.3
Saturated (g) 14.3
Carbohydrate (g) 31.9
Sugars (g) 9.9
Sodium (mg) 1011
Iron (mg) 7.8
Zinc (mg) 5.1
Vitamin B12 (ug) 2.6
Vitamin D (ug) 2.0
Selenium (ug) 10.7

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PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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