Recipes > Spiced Lamb with Chickpea and Beetroot Salad
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Serves 4
Baba Ganoush is a delicious Middle Eastern eggplant dip. We use the freshest eggplants and smoke them to make a flavoursome and tasty dip.
½ tsp each ground cumin, ground coriander & ground cinnamon
1 tsp olive oil
salt and pepper, to taste
400g lamb fillets
olive oil cooking spray
2x 400g can chickpeas, drained, rinsed
1/3 cup roughly torn fresh mint leaves
1/3 cup (65g) raisins
400g can beetroot wedges, drained
1/3 cup (90g) D'lish Food2Go baba ganoush
freshly ground pepper
Combine spices, olive oil, salt and pepper. Brush lamb with spice mixture. Spray a non-stick frying pan with olive oil. Heat over a medium high heat and cook the lamb fillets for 3 minutes for medium. Transfer to a plate. Cover with foil. Set aside to rest for 3-5 minutes.
Toss chickpeas, mint and raisins in a bowl. Divide the chickpea salad and beetroot among serving plates. Slice lamb diagonally. Serve with the salad. Top with a dollop of baba ganoush and freshly ground pepper.
Note: Hommus and Orange dip can be substituted for Baba Ganoush in the salad recipe.
Other D'lish serving suggestions for Baba Ganoush:
• replaces butter or margarine on a salad sandwich
• serve with toasted Turkish bread
• spread on Lebanese bread, add grilled lamb or chicken and add lettuce, tomato, spanish onion and cheese
• add a spoonful to hot mashed potato for a delicious variation
• spread on fresh bread, top with steak, rocket and roast capsicum for a tasty steak sandwich
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