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How to make Barbecued lamb paillard with eggplant and tahini yoghurt sauce

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 1/2 cup (125g) Tamar Valley Greek Style Yoghurt
  • 1 tablespoon tahini
  • 1 garlic clove, crushed
  • 2 tablespoons water
  • 3 or 4 (about 800g) lamb eye of loin (backstraps)
  • Olive oil, to shallow-fry
  • 1 medium eggplant, cut into 1cm-thick slices
  • 2 tablespoons toasted pine nuts
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 3 teaspoons balsamic vinegar
  • 1 1/2 tablespoons extra virgin olive oil

Method

  • Step 1 Combine the yoghurt, tahini, garlic and water in a small bowl. Cover and place in the fridge until needed.
  • Step 2 Use a small, sharp knife to slice each lamb fillet horizontally, but not all the way through, to butterfly. Open out lamb and pound gently with a meat mallet to an even thickness. Cut pieces in half widthways.
  • Step 3 Add enough oil to a large frying pan to reach a depth of 5mm. Place over medium heat. Add the eggplant and shallow-fry for 5 minutes or until golden brown. Transfer to a plate lined with paper towel to drain.
  • Step 4 Heat a char-grill or barbecue on high. Season lamb with salt and pepper. Cook lamb for 2 minutes each side or until cooked to your liking. Combine the pine nuts, parsley, mint, vinegar and extra virgin olive oil in a small bowl and gently toss to combine.
  • Step 5 Place the lamb on serving plates. Top with eggplant and parsley salad. Drizzle with tahini dressing to serve.