Name: Miguel’s harissa lamb and baba ganoush
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: Lamb steak; 500 gram butterflied lamb leg steak; 1 tablespoon olive oil; 2 tablespoon harissa paste; Baba ganoush; 1 large eggplant, unpeeled; 1 clove garlic (large), crushed; 2 teaspoon tahini (sesame paste); 1/2 lemon, juice of and to taste; salt to taste; 3 teaspoon extra virgin olive oil; 1 bunch chopped chives; White bean salad; 1 can butter beans, drained and rinsed; 1 red chilli, seeds removed, finely diced; 1 french shallot, finely diced; 3 tablespoon finely diced chives; 3 tablespoon roughly chopped coriander; 3 tablespoon roughly chopped mint leaves; 2 tablespoon roughly chopped olives; 3 tablespoon mayonnaise; Garnish; bunch chives, finely chopped

Miguel’s harissa lamb and baba ganoush

Miguel Maestre, co-host of Channel 10's The Living Room and ambassador of Stockland’s #AtoZofMmmm, shares this deliciously moreish recipe for harissa lamb and baba ganoush.

Serves 2

Cook

45M

Ingredients

Lamb steak

500 gram butterflied lamb leg steak

1 tablespoon olive oil

2 tablespoon harissa paste

Baba ganoush

1 large eggplant, unpeeled

1 clove garlic (large), crushed

2 teaspoon tahini (sesame paste)

1/2 lemon, juice of and to taste

salt to taste

3 teaspoon extra virgin olive oil

1 bunch chopped chives

White bean salad

1 can butter beans, drained and rinsed

1 red chilli, seeds removed, finely diced

1 french shallot, finely diced

3 tablespoon finely diced chives

3 tablespoon roughly chopped coriander

3 tablespoon roughly chopped mint leaves

2 tablespoon roughly chopped olives

3 tablespoon mayonnaise

Garnish

bunch chives, finely chopped

Method

Harissa lamb and baba ganoush

1.Pat lamb dry with paper towels and rub with harissa paste mix. Allow to get to room temperature for at least 30 minutes prior to cooking.

2.With a splash of olive oil in a large fry-pan or BBQ grill on medium heat, cook lamb for 5 – 6 minutes on each side for medium-rare, or until cooked to your liking. Remove from heat and set to one side.

3.Place eggplant on an open flame and burn on all sides for about 10 minutes until it is very soft, and the skin is blackened. Set on a chopping board and peel the burnt skin off, being very careful of the steam. Remove the stem.

4.Place the eggplant in a bowl with the crushed garlic, tahini, lemon juice, salt, olive oil and chives, and mash with a fork to a rough consistency.

5.Toss the white bean salad ingredients together, and stir to combine. Season to taste with salt and pepper. Set aside.

6.Slice the lamb thinly against the grain and serve with the salad and baba ganoush, sprinkling with chives.

Women's Weekly Food