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Middle Eastern Lamb
Recipe by Brent Draper
Try this traditional Middle Eastern lamb with Lebanese flatbread, baba ganoush, and roasted eggplant. It'll leave everyone drooling for more!
- Steps
- Ingredients
Ingredients
Lamb
Lebanese Flatbread
Garlic Confit
Baba Ganoush
Lemon Paste
Roasted Eggplant
Sumac Red Onion
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Steps
- Preheat the oven to 200°C. Preheat pressure cooker on the browning setting.
- For the Lamb Shanks, rub the shanks with pepper, cumin, paprika, turmeric and salt.
- Place into the pressure cooker with oil and cook until browned all over. Add the cinnamon, cardamom, sesame seeds and bay leaf and cook, turning the shanks until the spices are fragrant.
- Add tomato paste and cook off briefly. Add the whole pear, lemon juice, sugar and 375ml water and stir well. Seal and cook on high pressure until lamb is very tender and falling off the bone, about 45 minutes. Remove lamb from the pressure cooker, discard bones and set lamb aside.
- Spoon oil from the surface of the cooking liquid then strain the remainder through a fine sieve. Pour 1½ cups into a small saucepan.
- Simmer until reduced by half. Gradually whisk in yoghurt then remove from the heat. Season with salt, to taste.
- For the Flatbread, combine dry ingredients in a bowl and make a well in the centre. Add the remaining ingredients and bring together to form a dough. Knead until smooth then return to the bowl, cover and set aside for 20 minutes.
- Heat a large frypan over medium high heat.
- Cut into 8 portions and roll each out thinly on a lightly floured surface.
- Cook in hot frypan for 1-2 minutes on each side or until brown spots appear. Remove from pan and cover with a clean tea towel.
- For the Confit Garlic, place garlic and oil into a small saucepan and cook, without boiling, over very low heat for 20 minutes. Remove from the heat and set aside.
- For the Baba Ganoush, place whole eggplant into a small baking dish and bake in the oven for 35 minutes.
- Remove the flesh and place into a food processor. Add 3 cloves Confit Garlic along with the remaining ingredients and pulse to a coarse paste. Set aside in the fridge.
- For the Lemon Paste, place lemon slices into a saucepan along with lemon juice and salt over medium low heat. Cover with a lid and simmer for 20 minutes. Transfer contents of the pan into a clean food processor bowl and process until coarsely chopped. Add a pinch of sugar, salt and water and process until smooth. Set aside.
- For the Roasted Eggplants, slice eggplant into 2cm circles and place onto tray. Season with salt and drizzle with olive oil and bake in the oven until tender, about 30 minutes, Remove eggplant from the oven and place into a bowl. Add dill, parsley, coriander and lemon paste and fold through gently.
- For the Sumac Red Onion, place onion into a bowl, sprinkle with sumac and lemon juice. Mix gently and set aside.
- To serve, spoon baba ganoush into the centre on each plate. Use the back of the spoon to spread out into a flat circle. Drizzle with Confit Garlic oil and sprinkle lightly with cayenne pepper. Add the lamb, eggplant and flatbreads to the plates. Garnish with Sumac Red Onions, herbs and pomegranate arils.
