Sumac-Crusted Lamb Fillets with Baba Ganouj Recipe

Ingredients for Sumac-Crusted Lamb Fillets with Baba Ganouj:

• 2 tbsp olive oil
• 750g small new potatoes
• 2-3 garlic cloves, crushed
• 3 tbsp lemon juice
• 1 red capsicum (pepper), deseeded and quartered lengthways
• 4 lamb backstraps (about 200g/ 7 oz each)
• 1 tbsp sumac (see Note)
• 3 tbsp chopped fresh flat-leaf (Italian) parsley
• 250g (9 oz) good-quality baba ganouj

 Method for Preparation of Sumac-Crusted Lamb Fillets with Baba Ganouj:

01Heat the oil in a saucepan big enough to hold the potatoes in one layer.

02Add the potatoes and garlic, and cook, turning frequently, for 3-5 minutes, or until brown all over.

03When golden, add the lemon juice and reduce the heat to medium-low.

04Gently simmer, covered, for 15-20 minutes, or until tender: stir occasionally to prevent sticking.

05Remove from the heat. Season well.

06Meanwhile, lightly oil a chargrill pan (griddle) or barbecue plate and heat to very hot. 

07Cook the capsicum pieces skin-side-down for 1-2 minutes, or until the skin starts to blister and turn black.

08Cook the other side for 1-2 minutes.

09Remove from the heat, then place in a plastic bag or bowl covered with plastic wrap. Set aside.

10Coat the lamb with sumac. Cook on the chargrill pan for 4-5 minutes on each side, or until cooked to your liking.

11Remove from the heat, cover with foil and rest.

12Remove the skin from capsicum and slice the quarters into thin strips.

13Stir the parsley through the potatoes. Divide the baba ganouj among four plates.

14Cut the lamb into 1 cm (1/2 inches) slices on the diagonal and arrange on top of the baba ganouj with the capsicum strips.

15Serve with potatoes and a green salad.

Chef's Note

• Sumac is available from Middle Eastern grocery stores and some gourmet food retailers. If unavailable, use the same amount of ground cumin.