Baked Lamb With Lentil And Eggplant Salad Recipe

Ingredients For Baked Lamb With Lentil And Eggplant Salad Recipe

• 1.2000000000000002 kilogram Boned and rolled lamb forequarter
• 0.5 cup Extra virgin olive oil
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Ground coriander
• 0.25 teaspoon Dried chilli flakes
• 1.5 teaspoon Sumac
• 2 Medium eggplant, cut into thin wedges
• 4 Baby cucumbers, halved, thinly sliced lengthways
• 3 Green Onions, Thinly Sliced
• 420 gram 2 cans lentils, drained, rinsed
• 2 tablespoon Red wine vinegar
• 0.6699999999999999 cup Fresh coriander sprigs
• 1 tablespoon Extra virgin olive oil
• 1 Brown onion, finely chopped
• 3 Garlic Cloves, Crushed
• 2 Fresh long red chillies, thinly sliced
• 410 gram Can Crushed Tomatoes
• 2 teaspoon Caster sugar