Lamb Fillet with Sumac Spices and Baba Ganoush

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lamb fillet with sumac spices and baba ganoush

Ingredients

Olive Oil - 2 tablespoons
New Potatoes - 26.5 oz
Garlic - 3 cloves
Meyer Lemon Juice - 3 tablespoons
Red Long Chili Peppers - 1 piece
Lamb Neck Fillet - 28.2 oz
Sumac - 1 tablespoon
Parsley - 2.1 oz
Baba ganoush - 8.8 oz

Step by Step guide

Step 1

Heat the olive oil in a large skillet. Add the potatoes and minced garlic and sauté for 3-5 minutes. When the potatoes are golden, add the lemon juice and reduce the heat. Cover and simmer for 15-20 minutes until tender. Remove from heat and season well with salt.

Step 2

Meanwhile, preheat the grill and lightly oil it. Cut the pepper into 4 pieces and grill, skin side down, for 1-2 minutes. Flip and grill for another 1-2 minutes. Transfer to a plastic bag and let it sit.

Step 3

Cut the meat into 4 steaks and coat with sumac spices. Grill for 4-5 minutes on each side. Remove from heat, cover with foil, and let rest for a while.

Step 4

Remove the skin from the pepper and slice it into strips.

Step 5

Add parsley to the potatoes. Divide the baba ganoush among 4 plates. Slice the meat diagonally and place it on top of the baba ganoush along with the pepper strips. Serve with potatoes and a green salad.