sumac lamb with eggplant and tahini dressing
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sumac lamb with eggplant and tahini dressing
  • 2 x 300g lamb backstraps (boneless loin), trimmed
  • ⅓ cup (80ml) olive oil
  • 2 teaspoons sumac
  • 8 finger eggplants, sliced
  • 2 cloves garlic, sliced
  • 100g baby spinach leaves

tahini dressing

  • ¼ cup (60ml) tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons thick natural yoghurt
  • ⅓ cup (80ml) water
  • sea salt flakes