Name: Sumac lamb with eggplant puree and fattoush
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 large_piece pitta bread (80g), sliced thinly; 1 large_piece eggplant (500g); 8 lamb loin chops (800g); 2 tablespoon sumac; 1 clove garlic, crushed; 1 tablespoon lemon juice; 1 medium_piece green capsicum (200g), sliced thinly; 1 small_piece red onion (100g), sliced thinly; 4 red radishes (140g), trimmed, cut into matchsticks; 1 large_piece tomato (220g), seeded, sliced thinly; 1/2 cup fresh mint, coarsely chopped; fresh flat-leaf parsley, coarsely chopped; 1 tablespoon olive oil; 1 tablespoon lemon juice, extra

Ingredients

1 large_piece pitta bread (80g), sliced thinly

1 large_piece eggplant (500g)

8 lamb loin chops (800g)

2 tablespoon sumac

1 clove garlic, crushed

1 tablespoon lemon juice

1 medium_piece green capsicum (200g), sliced thinly

1 small_piece red onion (100g), sliced thinly

4 red radishes (140g), trimmed, cut into matchsticks

1 large_piece tomato (220g), seeded, sliced thinly

1/2 cup fresh mint, coarsely chopped

fresh flat-leaf parsley, coarsely chopped

1 tablespoon olive oil

1 tablespoon lemon juice, extra

Method

1.Preheat oven to 180°C.

2.Place bread, in single layer, on oven tray. Bake about 5 minutes or until crisp. Cool.

3.Meanwhile, cut stalk from eggplant; pierce all over with a fork. Cook whole eggplant on heated oiled barbecue (or grill or grill pan), turning occasionally, about 15 minutes or until skin blackens and eggplant is tender. Transfer to medium bowl.

4.Sprinkle chops all over with sumac; cook on heated oiled barbecue (or grill or grill pan).

5.When eggplant is cool enough to handle, peel away skin; chop flesh coarsely. Blend or process eggplant, garlic and juice until smooth; season to taste.

6.Make fattoush by combining bread with remaining ingredients in large bowl; season to taste.

7.Serve lamb with eggplant puree and fattoush.

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