LOIN OF LAMB WITH BABA GANOUSH
Baba ganoush is a gutsy aubergine-based dip that twins well with tender sweet lamb
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 220C/gas 7/fan 200C, then roast the aubergines on a baking sheet for 30 minutes until the skins are well blistered, turning them halfway. Leave the oven on (for the lamb) and tip the aubergines into a colander over a bowl. Leave until cool and to let the juices drain off, then peel and put the flesh back in the colander to drain again for a few minutes.
- Put the aubergine flesh and the rest of the baba ganoush ingredients into a food processor. Whizz until smooth, then taste, add salt and pepper, plus more tahini paste if you like it. Set aside.
- Cut the lamb in half widthways, sprinkle with salt and pepper and roll it in the chopped herbs. Heat the olive oil in an ovenproof pan until very hot, put the lamb in and brown well on all sides, even the ends. This should take about 7 minutes in total.
- Transfer the pan to the oven and roast for 8 minutes to cook the lamb to just medium - leave it for longer if you want it a little more cooked. While the lamb is cooking, blanch the runner beans in boiling salted water for 3-4 minutes and drain them well.
- Once cooked, remove the lamb from the oven and leave to rest. Melt the butter in a saucepan, add the almonds and cook on a medium heat for 2 minutes until toasted. Tip in the garlic and beans and cook on a low heat for 3 minutes. To serve, spoon a little baba on each plate, slice the lamb into medallions and nestle next to the beans.
Nutrition Facts : Calories 741 calories, Fat 58 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 9 grams fiber, Protein 46 grams protein, Sodium 0.35 milligram of sodium
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
BABA GANOUSH
Provided by Michael Symon : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Prick the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the lid of the grill and char on all sides, turning once the skin begins to darken and crack, about 5 minutes per side. When the eggplants have softened through, remove to a resealable bag and allow to steam for a few minutes. When cool enough to handle, peel the eggplants and discard the skin and most of the seeds.
- In the meantime, make the tehina. Break up the garlic cloves into a blender or food processor, leaving them in their papery skins. Add the lemon juice and salt and blend into a pulpy purée. Press the mixture though a strainer set over a bowl containing the tahini. Whisk to combine; the mixture will thicken and seize up. Whisk in the ice water, smoothing out into a loose sauce.
- Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend until smooth. Taste and adjust the seasoning, adding more salt and lemon juice if needed. Serve with olive oil drizzled over the top.
BABA GANOUSH
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. -Nithya Narasimhan, Chennai, Alabama
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings (1 cup).
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool., Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, lemon juice, garlic and and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.
Nutrition Facts : Calories 89 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
ROAST RACK OF LAMB WITH BABA GHANOUSH AND TABOULEH
This recipe sponsored by Black Swan Vineyards
Provided by Chef Neil Perry
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F.
- To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.
- To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.
- Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.
More about "loin of lamb with baba ganoush recipes"
BABA GHANOUSH TOPPED WITH LAMB AND YOGURT - CLOSET …
From closetcooking.com
Reviews 22Estimated Reading Time 4 mins
EPIC BABA GANOUSH RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW TO MAKE AUTHENTIC BABA GANOUSH | THE …
From themediterraneandish.com
LEBANESE SPICED LAMB BABA GHANOUSH - AUSTRALIAN EGGS
From australianeggs.org.au
GRILLED LAMB FILLET WITH BABA GHANOUSH, CHICKPEAS AND …
From crushmag-online.com
BABA GANOUSH RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
LEBANESE BABA GHANOUSH - FEELGOODFOODIE
From feelgoodfoodie.net
RECIPE - BABA GANOUSH W/ CUMIN SPICED LAMB - YARD …
From yardathletics.ca
BABA GANOUSH (AUTHENTIC & SMOKY) | DOWNSHIFTOLOGY
From downshiftology.com
BABA GANOUSH - ONCE UPON A CHEF
From onceuponachef.com
RECIPE: GREEK LAMB KEBABS WITH BABA GANOUSH
From sortedfood.com
AUTHENTIC BABA GANOUSH RECIPE (GRILL OR OVEN)
From feastingathome.com
GARY O’HANLON’S IRISH LAMB LOIN, BABA GANOUSH, …
From irishtimes.com
BABA GANOUSH WITH SPICED LAMB & MINT - A CALCULATED WHISK
From acalculatedwhisk.com
LEBANESE LAMB WITH BABA GHANOUSH – CURALIFE
From global.curalife.com
SMOKY LAMB MEATBALLS WITH ALMOND-BUTTER BABA GANOUSH RECIPE …
From seriouseats.com
PAN SEARED LAMB W/ BABA GHANOUSH AND CAULIFLOWER POPCORN
From oliveoillovers.com
LOIN OF LAMB WITH BABA GANOUSH | RECIPE | BEAN RECIPES, BBC GOOD …
From pinterest.ca
SPICED LAMB ON BABA GANOUSH - FARM BOY
From farmboy.ca
LEBANESE LAMB WITH BABA GHANOUSH – CURALIFE
From curalife.com
LAMB WITH BABA GANOUSH - CANAPEASE
From canapease.com
WHAT TO EAT WITH BABA GANOUSH [11 EASY RECIPE IDEAS]
From theeatdown.com
THE BEST BABA GANOUSH RECIPE | ELLIS KOSHER KITCHEN
From elliskosherkitchen.com
BABA GHANOUJ - SIMPLY LEBANESE
From simplyleb.com
LAMB WITH BABA GHANOUSH SALAD | MINDFOOD RECIPES
From mindfood.com
THE BEST BABA GANOUSH RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST BABA GANOUSH RECIPE LOADED WITH ROASTED VEGETABLES
From tarateaspoon.com
LOIN OF LAMB WITH BABA GANOUSH | RECIPE | EASY VEGGIE SIDE DISH, …
From pinterest.co.uk
BABA GANOUSH RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY BABA GANOUSH RECIPE (KETO AND WHOLE30) - LENA'S KITCHEN
From lenaskitchenblog.com
BABA GANOUSH RECIPE - THE DARING GOURMET
From daringgourmet.com
WHAT TO SERVE WITH BABA GANOUSH: 10 BEST ACCOMPANIMENTS
From slimmingviolet.com
LEBANESE BABA GANOUSH RECIPE - EASY, VEGAN & DELICIOUS! - TWO …
From twocityvegans.com
LOIN OF LAMB WITH BABA GANOUSH - MIDDLE EASTERN RECIPES
From fooddiez.com
SUPER CREAMY BABA GANOUSH RECIPE - DASH OF HONEY
From dashofhoney.ca
CANAPé...LAMB AND BABA GANOUSH - PENINSULA LARDER
From peninsulalarder.com.au
SMOKY LAMB MEATBALLS WITH ALMOND-BUTTER BABA GANOUSH RECIPE
From recipes.studio
MEDITERRANEAN LAMB BABA GANOUSH LAYER BAKE | RECIPE
From craving4more.com
AUTHENTIC BABA GANOUSH RECIPE - EAT ENJOY BY RANEEM
From eatenjoybyraneem.com
SERIOUSLY, THE ONLY BABA GANOUSH RECIPE YOU’LL EVER NEED
From sliceofjess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love