Sumac lamb with eggplant and Tahini dressing
This is an a healthy little number and is also incredibly quick to whip up thanks to Donna Hay.
Sumac is easy to find anywhere and adds a lovely tangy lemony flavour.
NB.You can always use salmon instead of lamb.
You need for 4 fashionista, one rugby player or 30 models
2 x 300g lamb backstraps (boneless loin), trimmed
⅓ cup (80ml) designer virgin 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
- Climb out of new Givenchy wedges.
- Feel your toes again.
- Slip on new Hermes T shirt dress.
- Pour a wine and thank god it’s Friday.
- Make the dressing: toss the tahini, lemon juice, yoghurt, water and salt in a bowl and stir well.
- Slice up the eggplants as small as the heel on a Celine sandal. Or as slim as a Celine clutch.
- Slice up the garlic as small as the credit left on your card.
- Pour another wine.
- Heat a large non-stick frying pan over high heat.
- Now brush the lamb with 1 tablespoon of designer olive oil and then sprinkle with sumac and some salt.
- Cook for 3-4 minutes each side for medium rare.
- Remove the lamb from the pan and let it rest. It’s been working hard.
- Turn down the heat and add a splash of oil into the frying pan and then throw in the slices of eggplant and the garlic and cook for 6-8 minutes.
- You want the eggplant as golden as Beyonce but still as tender and juicy as George Clooney in this video here ( it’s Hilarious !)
- Now slice up the lamb and arrange chicly on a white platter with the slices of eggplant.
- Accessorise with the leaves of green spinach.
- Spoon over the lovely dressing.
- Eat, drink and wait for George Clooney to propose…
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