Loin of lamb with baba ganoush - Good Food Middle East
Baba ganoush is a gutsy aubergine-based dip that twins well with tender sweet lamb
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Ingredients
- 400g boned and rolled lamb loin, with fat on and tied (see 'Try')
- 1 tbsp each finely chopped fresh mint, rosemary and parsley
- 1 tbsp olive oil
- 2 aubergines
- 1 small lemon, juice only
- 1 garlic clove, roughly chopped
- a handful of fresh flatleaf parsley, chopped
- a pinch of chilli powder, mild or hot – it's up to you
- about 2 tbsp tahini paste
- 100g runner beans, trimmed and sliced diagonally
- 25g unsalted butter
- a handful of flaked almonds
- 1 small garlic clove, roughly chopped
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