Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins
Tender, flavoursome lamb with a mix of tasty grilled sides; blistered cherry tomatoes, smoky olives, grilled flatbreads and a seriously delicious grilled eggplant Baba Ganoush!
600ggrams Lamb Rump Steak
Extra-virgin olive oil
4tspteaspoons Weber Greek Seasoning
¾cupcup mixed olives
1punnet vine-ripened cherry tomatoes
3pita breads
3l lemons, cut in half
Fresh parsley leaves, to garnish
BABA GANOUSH
2eggplants (globe or Italian)
1 garlic clove, peeled
10 ½llemon juice (from caramelising lemons)
10 ½tbsptablespoons tahini
½tspteaspoon cumin
1tspteaspoon sea salt
1
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.
2
Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.
3
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
4
Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.
5
While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.
6
Remove the lamb, tomatoes, olives from the grill once cooked to your liking.
7
Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.
8
Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.
Ingredients
600ggrams Lamb Rump Steak
Extra-virgin olive oil
4tspteaspoons Weber Greek Seasoning
¾cupcup mixed olives
1punnet vine-ripened cherry tomatoes
3pita breads
3l lemons, cut in half
Fresh parsley leaves, to garnish
BABA GANOUSH
2eggplants (globe or Italian)
1 garlic clove, peeled
10 ½llemon juice (from caramelising lemons)
10 ½tbsptablespoons tahini
½tspteaspoon cumin
1tspteaspoon sea salt
Directions
1
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.
2
Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.
3
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
4
Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.
5
While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.
6
Remove the lamb, tomatoes, olives from the grill once cooked to your liking.
7
Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.
8
Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.
