Baked Lamb With Lentil And Eggplant Salad Recipe

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Covered in Middle Eastern spices, this easy roast lamb is served with a flavour-packed lentil salad and is perfect of Sunday dinner or entertaining.

The ingredient of Baked Lamb With Lentil And Eggplant Salad Recipe

• 1 2kg boned and rolled lamb forequarter see note
• 1 2 cup extra virgin olive oil
• 1 2 teaspoon ground cumin
• 1 2 teaspoon ground coriander
• 1 4 teaspoon dried chilli flakes
• 1 1 2 teaspoons sumac
• 2 medium eggplant cut into thin wedges
• 4 baby cucumbers halved thinly sliced lengthways
• 3 green onions thinly sliced
• 2 x 420g cans lentils drained rinsed
• 2 tablespoons red wine vinegar
• 2 3 cup fresh coriander sprigs
• 1 tablespoon extra virgin olive oil
• 1 brown onion finely chopped
• 3 garlic cloves crushed
• 2 fresh long red chillies thinly sliced
• 410g can crushed tomatoes
• 2 teaspoons caster sugar
• 1 tablespoon pomegranate molasses

The Instruction of baked lamb with lentil and eggplant salad recipe

• preheat oven to 200c 180c fan forced line a small baking tray and a large baking tray with baking paper
• place lamb on small prepared tray drizzle with 2 tablespoons oil sprinkle with cumin coriander chilli flakes and 1 2 teaspoon sumac season with salt and pepper rub to coat heat a frying pan over medium high heat add lamb to pan cook for 1 minute on each side or until browned all over return to tray bake for 1 hour for medium or until cooked to your liking remove from oven cover loosely with foil stand for 15 minutes slice
• meanwhile place eggplant on large prepared tray drizzle with 2 tablespoons oil season with salt and pepper bake for 30 minutes or until golden and tender
• place eggplant cucumber onion lentils vinegar remaining sumac and remaining oil in a large bowl season with salt and pepper toss gently to combine
• make tomato chilli sauce heat oil in a small saucepan over medium high heat add onion garlic and fresh chilli cook stirring occasionally for 5 minutes or until onion has softened add tomatoes 1 4 cup water sugar and molasses bring to the boil reduce heat simmer for 5 to 7 minutes or until mixture has thickened transfer to a small serving bowl
• sprinkle eggplant salad with coriander sprigs serve lamb with tomato chilli sauce and eggplant salad

Nutritions of Baked Lamb With Lentil And Eggplant Salad Recipe

calories: 724 409 calories
calories: 45 2 grams fat
calories: 12 2 grams saturated fat
calories: 29 4 grams carbohydrates
calories: n a
calories: n a
calories: 45 5 grams protein
calories: 100 milligrams cholesterol
calories: 712 milligrams sodium
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calories: nutritioninformation