Gary O’Hanlon’s Irish lamb loin, baba ganoush, coriander, caper, red onion & lemon salad

Sat, Mar 26, 2016, 04:00

   
  • Serves: 6
  • Cooking Time: 20 mins
  • Course: Main Course
  • Cuisine: Middle Eastern

Ingredients

  • Serves 66x 200g centre cut lamb loin portions
  • 1tsp cumin seeds
  • 6 caraway seeds
  • Quarter tsp cinnamon powder
  • Quarter nutmeg stone, grated
  • 2 star anise
  • 3 cardamom pods
  • Drizzle olive oil, for searing
  • Fine sea salt to season
  • Baba ghanoush:2 medium aubergines
  • 1tbsp tahini
  • 1tbsp extra virgin olive oil
  • Half clove garlic
  • Salt and white pepper to taste
  • Juice of 1 lemon
  • Salad:3 x 200g packets of fresh coriander , leaves picked and washed
  • 3tbsp capers
  • Juice of 1 lemon
  • 2tbsp extra virgin olive oil
  • 2 pinches fine sea salt
  • 2 pinches ground white pepper
  • Half a red onion (thinly sliced and soaked in a mixture of 50ml white wine vinegar with 2tsp caster sugar for 20 minutes)

Method

Jab a fork all over the aubergines and place them on an open gas flame (alternatively place under a grill, turning every five to six minutes). Cook until they are completely charred.

While the aubergines are charring, add the cumin, star anise, caraway and cardamom to a pan and dry roast, tossing every 30 seconds, until it is smoking. For the final 30 seconds, add the cinnamon and nutmeg. Place this in a mortar and pestle and grind to a powder.

Season the lamb and roll it in the spices. Heat the oil in a frying pan and when the oil is smoking, sear the lamb all over to completely seal it.

Place the lamb in a pre-heated oven at 180 degrees Celsius for four to seven minutes (with four extra minutes for medium-well/well done).

While the lamb is cooking, scoop out the flesh of the aubergine into a food processor discarding most, but not all, of the seeds. Add the garlic, lemon juice, tahini and olive oil and blend until you’ve got a thick, smooth textured baba ghanoush.

Remove the lamb from the oven and let it rest for three minutes, then slice it thinly.

For the salad, mix everything together in a bowl and divide between the six plates. Serve with the baba ganoush and the lamb.