moroccan lamb with baba ganoush

Preparation

1. Prepare and light the bbq or preheat the grill to high. Snip the strings from around the lamb and unravel the joint, leaving just a flat 'butterflied' piece of meat. Rub the Moroccan spices (ras el hanout) all over the meat.
2. Place the lamb, aubergines and garlic on the bbq and cook for 20 minutes, until softened, turning regularly to preent them burning. Remove the aubergines and garlic and set aside. Cook the lamb for 10 to 15 minutes more, or until cooked through. Remove from the grill, and rest for 5 minutes in a warm place.
3. When the aubergines are cool enough to handle, cut the in half lenghtways. Use a spoon to scoop out the flesh and discard the skins and stems. Roughly chop the aubergine flesh and place in a bowl.
4. Peel the garlic. Squeeze 2 of the cloves onto a board. Roughly chop and add the to the aubergine with the mint and yoghurt. Season to taste with pepper and salt and mix well.
5. Slice the lamb and serve with the Baba Ganoush (aubergine-yoghurt mix) and the remaining garlic cloves to squeeze over. 
6. Rating: 2.00/5 (3 votes)
   Rating 2.00/5
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