Tandoori lamb with borani salad and baba ghanoush
4 lamb fillets
2 NZ garlic cloves, roughly chopped
1 onion, roughly chopped
½ cup Fresh 'n Fruity Greek Style Lite Yogurt
¼ tsp garam masala
¼ tsp ground coriander
¼ ground cumin
¼ tsp paprika
½ tsp chilli powder
Splash of Olivado High Heat Oil
1 In a mortar and pestle grind onion and garlic. Add 1 tbsp water to form a paste. Pour onion mix into a shallow dish and add the rest of the ingredients and mix well. Cover lamb fillets with marinade and refrigerate for at least two hours - overnight is the best.
2 Once marinated, remove from fridge to bring lamb up to room temperature. Preheat oven to 180ºC. Wipe excess marinade off lamb fillets. Heat a splash of oil in a medium-heat pan and sear both sides of lamb for 1-2 minutes until browned. Lightly spread with a tsp of marinade and place on an oven rack to finish for roughly 6-8 minutes. You want to cook the lamb to medium rare but timing depends on the size of the fillets.
3 Once cooked, remove from oven and rest for 4 minutes. Slice just before serving.
Borani salad (spinach, chickpea and yogurt salad)
1 cup chickpeas, soaked & drained
½ red onion, finely diced
½ cup fresh Italian parsley, roughly chopped
Zest of ½ lemon
Juice of 1 lemon
½ tsp ground cumin
2 tbsp fresh mint, thinly sliced
3 tbsp Olivado Macadamia Nut Oil
4 tbsp Fresh 'n Fruity Greek Style Lite Yogurt
1 ½ cups fresh spinach
1 Mix chickpeas, red onion and parsley.
2 In another bowl mix lemon zest, juice, mint, oil, yogurt and cumin and whisk well. Add dressing to the chickpeas mixture.
3 When ready to serve mix through the washed spinach leaves.
Baba ghanoush (eggplant dip/sauce)
¼ cup tahini paste
¼ cup lemon juice
2 tbsp Olivado Macadamia Oil
1 tsp Colman's Wholegrain Mustard
1 Preheat oven to 200ºC. Prick eggplants with a fork and bake for 30-40 minutes.
2 Once eggplant is cooked, dip in cold water. The skin should peel off easily, then place in a medium bowl with the rest of the ingredients and blend with a hand whizz.
3 Season to taste. Serve the sliced lamb on the borani salad with a dollop of baba ghanoush and some pita bread.
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Week 11: What is the core vegetable ingredient for baba ghanoush?
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