Lamb Shortloins with Eggplant, Cumin and Yoghurt
Photography Kate Battersby.
A short line-up of ingredients that pair beautifully together and get topped with dollops of yoghurt and crunchy roasted pumpkin and sesame seeds.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
sea salt and ground pepper
3-4 lamb shortloins
2 teaspoons sesame oil
1 large eggplant, diced in 2cm pieces
1 teaspoon cumin seeds
1 teaspoon smoked paprika
2 cloves garlic
handful mint, chopped
To serve
thick plain yoghurt
¼ cup roastedcpumpkin seeds
1 tablespoon toasted sesame seeds
METHOD
Heat 1 tablespoon of the oil in a large sauté pan. Season the lamb and cook for 2-3 minutes each side for medium rare. Transfer to a plate and cover to keep warm.
Add the remaining olive oil, the sesame oil, eggplant and cumin seeds to the pan. Season generously and cook for 10 minutes, turning occasionally to brown evenly. Add a splash of water if the pan gets too dry. Sprinkle over the paprika, add the garlic and cook for another 2-3 minutes or until the eggplant is tender but still holding its shape. Stir in half the mint and the resting juices from the lamb.
To serve: Slice the lamb and either plate up individually or add it back to the pan. Top with dollops of yoghurt, the pumpkin and sesame seeds, remaining mint and a grind of pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.