Lamb with Chunky Baba Ganoush and Tahini Sour Cream

Steps

1. oven to 220°C. Bring a small pot of boiling water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
2. Cook barley in pot of boiling water for about 25–30 minutes, until just tender but still slightly firm to the bite. Drain well. Toss cauliflower, eggplant and baba ganoush spice mix on prepared tray with a drizzle of oil. Roast for about 25 minutes, until vegetables are tender and starting to caramelise.
3. In a medium bowl mix together tahini, pomegranate molasses and honey. Set aside. Pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 1–2 minutes each side, until browned but not fully cooked through.
4. Remove lamb from pan, add to bowl with tahini mixture and toss to coat. Reserve frypan. When vegetables have 5 minutes cook time remaining, wipe pan clean and return to a medium heat.
5. Return lamb to pan, along with marinade and cook a further 1–2 minutes each side, until mediumrare and caramelised. In a small bowl combine tahini and sour cream and whisk until smooth.
6. Remove cauliflower and eggplant from oven. Sprinkle over spinach leaves, black barley and half the tahini sour cream on tray. Carefully toss to combine.
7. Divide black barley and chunky baba ganoush between plates. Top with lamb and dollop over remaining tahini sour cream.