Barbecued Lamb Paillard With Eggplant And Tahini Yoghurt Sauce Recipe

Name: Barbecued Lamb Paillard With Eggplant And Tahini Yoghurt Sauce Recipe
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern

Recipe By Slurrp

Barbecued Lamb Paillard with Eggplant and Tahini Yoghurt Sauce is a delicious and flavorful dish that combines tender grilled lamb with smoky grilled eggplant and a creamy tahini yoghurt sauce. The lamb is marinated in a mixture of garlic, lemon juice, and herbs, then grilled to perfection. The eggplant is also grilled until charred and tender, adding a smoky flavor to the dish. The tahini yoghurt sauce is made with tahini, Greek yoghurt, lemon juice, and garlic, creating a creamy and tangy sauce that complements the lamb and eggplant perfectly. This dish is perfect for a summer barbecue or a special dinner party.

4.2

30 Rating - Rate

Non Vegdiet

35minstotal

20minsPrep

15minsCook

ingredients serves

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Ingredients For Barbecued Lamb Paillard With Eggplant And Tahini Yoghurt Sauce Recipe

0.25 inch Lamb Leg Steaks, Pounded Thickness
4 cloves Cloves Of Garlic, Minced
1 Juice Lemon
2 tablespoon Olive Oil
2 tablespoon Chopped Fresh Herbs
As required Salt And Pepper To Taste
0.5 inch Medium Eggplants, Sliced Into Thick Rounds
2 tablespoon Olive Oil
0.25 cup Tahini
0.5 cup Greek Yoghurt
1 Juice Lemon
2 cloves Cloves Of Garlic, Minced
As required Salt And Pepper To Taste
as required Fresh Herbs For Garnish

Directions : Barbecued Lamb Paillard With Eggplant And Tahini Yoghurt Sauce Recipe

Cooking Directions

STEP 1.In a bowl, combine minced garlic, lemon juice, olive oil, chopped herbs, salt, and pepper. Place the lamb in a shallow dish and pour the marinade over it. Let it marinate for at least 1 hour, or overnight for best results.
STEP 2.Preheat the grill to medium-high heat. Remove the lamb from the marinade and grill for about 3-4 minutes per side, or until cooked to your desired doneness. Remove from the grill and let it rest for a few minutes.
STEP 3.While the lamb is resting, brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant for about 2-3 minutes per side, or until tender and charred.
STEP 4.To make the tahini yoghurt sauce, whisk together tahini, Greek yoghurt, lemon juice, minced garlic, salt, and pepper in a bowl until smooth and creamy.
STEP 5.Serve the grilled lamb paillard with the grilled eggplant slices and drizzle with the tahini yoghurt sauce. Garnish with fresh herbs, if desired. Enjoy!

Cooking Tips

For a more tender and flavorful lamb, let it marinate overnight in the refrigerator.
Make sure to preheat the grill to medium-high heat to ensure proper cooking of the lamb and eggplant.
If you don't have a grill, you can also cook the lamb and eggplant on a stovetop grill pan or in the oven.
Feel free to customize the marinade by adding your favorite herbs and spices.
Serve the dish with a side of couscous or a fresh salad for a complete meal.

Storage and Serving

Leftover grilled lamb paillard can be stored in an airtight container in the refrigerator for up to 3 days.
The tahini yoghurt sauce can be stored in a separate container in the refrigerator for up to 5 days.
To reheat the lamb, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
When serving leftovers, warm the lamb and eggplant in the oven or on a stovetop grill pan to maintain their texture and flavor.
Garnish with fresh herbs and a squeeze of lemon juice before serving to enhance the flavors.

Nutrition
value

115

calories per serving

9 g Fat4 g Protein5 g Carbs2 g FiberOther

Current Totals

9 g Fat
4 g Protein
5 g Carbs
2 g Fiber

MacroNutrients

Carbs
5 g
Protein
4 g
Fiber
2 g

Fats

Fat
9 g

Vitamins & Minerals

Calcium
61 mg
Iron
2 mg
Vitamin A
526 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
47 mcg
Vitamin B12
0 mcg
Vitamin C
25 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
38 mg
Manganese
1 mg
Phosphorus
86 mg
Selenium
3 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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