Dukkah Crusted Lamb With Smoked Eggplant Dip Recipe

Name: Dukkah Crusted Lamb With Smoked Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil, plus extra for frying and drizzling; 2 tbsp dukkah (Egyptian spice mix); 1 1/4 lb lamb loin; None None FOR THE EGGPLANT DIP; 1 (1 lb) eggplant; 1 clove garlic, minced; 1 tsp sea salt flakes; 1 tsp ground cumin; 1 tbsp finely chopped fresh flat-leaf parsley leaves, plus extra sprigs for garnish; 2 tbsp tahini; 1/4 cup lemon juice

Servings: persons

1 tbsp olive oil, plus extra for frying and drizzling
2 tbsp dukkah (Egyptian spice mix)
1 1/4 lb lamb loin
None None FOR THE EGGPLANT DIP
1 (1 lb) eggplant
1 clove garlic, minced
1 tsp sea salt flakes
1 tsp ground cumin
1 tbsp finely chopped fresh flat-leaf parsley leaves, plus extra sprigs for garnish
2 tbsp tahini
1/4 cup lemon juice

1
Combine oil, dukkah and lamb in a medium bowl. Cover and chill for 2 hours.
2
Meanwhile, to make the eggplant dip, preheat broiler. Prick eggplant all over with a fork. Broil, turning frequently, for 25 mins, or until tender. When cool enough to handle, peel then squeeze flesh to remove any excess liquid. Transfer eggplant flesh to a blender or food processor along with remaining ingredients. Puree until smooth and season.
3
Let lamb sit at room temperature for 15 mins. Heat an oiled frying pan over medium heat. Cook lamb for 3 mins per side for medium rare, or until cooked to your liking. Season. Cover and let rest for 5 mins then slice thinly.
4
Distribute dip between serving plates. Lay 3 slices of lamb over top then drizzle with oil and top with a sprig of fresh parsley.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tbsp olive oil, plus extra for frying and drizzling, 2 tbsp dukkah (Egyptian spice mix), 1 1/4 lb lamb loin, None None FOR THE EGGPLANT DIP, and more.

Yes, Dukkah Crusted Lamb With Smoked Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dukkah Crusted Lamb With Smoked Eggplant Dip

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