Sumac Lamb With Eggplant And Tahini Dressing

Sumac Lamb With Eggplant And Tahini Dressing

Sumac Lamb With Eggplant And Tahini Dressing

By Donna Hay
Serves 14

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Details
  • Servings:   14
  • Calories:   260
  • Protein:   12g
  •  
  • Fiber:   11g
  • Sugar:   12g
  • Carb Total:   11g
  •  
  • Trans Fat:   0g
  • Saturated:   7g
  • Fat Total:   20g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
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Ingredients
  • 2 x 300g lamb backstraps (boneless loin), trimmed
  • ⅓ cup (80ml) olive oil
  • 2 teaspoons sumac
  • 8 finger eggplants, sliced
  • 2 cloves garlic, sliced
  • 100 g baby spinach leaves
  • ¼ cup (60ml) tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons thick natural yoghurt
  • ⅓ cup (80ml) water
  • sea salt flakes
Instructions

Sumac Lamb With Eggplant And Tahini Dressing serves 14 original recipe by Donna Hay.

View original preparation instructions

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