Greek Lamb Share Plate With Baba Ganoush

Category, , , , CuisineDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

Tender, flavoursome lamb with a mix of tasty grilled sides; blistered cherry tomatoes, smoky olives, grilled flatbreads and a seriously delicious grilled eggplant Baba Ganoush!

 600 g grams Lamb Rump Steak
 Extra-virgin olive oil
 4 tsp teaspoons Weber Greek Seasoning
 ¾ cup cup mixed olives
 1 punnet vine-ripened cherry tomatoes
 3 pita breads
 3 l lemons, cut in half
 Fresh parsley leaves, to garnish
BABA GANOUSH
 2 eggplants (globe or Italian)
 1 garlic clove, peeled
 10 ½ l lemon juice (from caramelising lemons)
 10 ½ tbsp tablespoons tahini
 ½ tsp teaspoon cumin
 1 tsp teaspoon sea salt
1

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.

2

Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.

3

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.

4

Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.

5

While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.

6

Remove the lamb, tomatoes, olives from the grill once cooked to your liking.

7

Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.

8

Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.

Ingredients

 600 g grams Lamb Rump Steak
 Extra-virgin olive oil
 4 tsp teaspoons Weber Greek Seasoning
 ¾ cup cup mixed olives
 1 punnet vine-ripened cherry tomatoes
 3 pita breads
 3 l lemons, cut in half
 Fresh parsley leaves, to garnish
BABA GANOUSH
 2 eggplants (globe or Italian)
 1 garlic clove, peeled
 10 ½ l lemon juice (from caramelising lemons)
 10 ½ tbsp tablespoons tahini
 ½ tsp teaspoon cumin
 1 tsp teaspoon sea salt

Directions

1

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.

2

Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.

3

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.

4

Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.

5

While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.

6

Remove the lamb, tomatoes, olives from the grill once cooked to your liking.

7

Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.

8

Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.

Greek Lamb Share Plate With Baba Ganoush
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