Lamb Fillets, Eggplant, Yogurt, Flatbread
Lamb Fillets, Eggplant, Yogurt, Flatbread
Try this quick and easy BBQ lamb recipe by Darren Robertson from Darren Robertson's Charcoal Kitchen.
  • Difficulty Level Moderate
  • Technique Barbecuing
  • Preparation Time 2 hours
  • Cooking Time 25 minutes
  • Yield 2 servings
  • 4 Lamb tenderloins
  • Marinade for lamb
  • 50 millilitres light Olive oil
  • 1 clove grated Garlic
  • Zest of half a Lemon
  • 1 teaspoon ground roasted Cumin seeds
  • 1 teaspoon chopped long Red chilli Combine all ingredients in a bowl and spoon over the lamb. Marinade for 2 hours
  • Flatbread
  • 200 grams Bread flour
  • 200 millilitres Water
  • 20 millilitres Olive oil
  • 1 pinch Salt
  • Half a pomegranate
  • 100 grams Sheep’s Yogurt
  • Small handful of torn Coriander and Mint
  • 1 teaspoon ground roasted Cumin seeds
  • 1 small Eggplant (sliced) Grilled for 2 mins
  1. Mix the water salt and flour together, knead for 4 minutes. Rest the dough, covered in refrigerator
  2. Cut into the size of a squash ball and roll into a side plate sized circle
  3. Chop the eggplant and combine in a bowl with the other ingredients
  4. Season the lamb with salt and pepper and cook on the BBQ for 3- 4 minutes
  5. Brush the flatbread with a little oil and BBQ the bread one side until it puffs up. Flip it over and cook for 30 seconds
  6. Rest the lamb, slice, spoon into the bread, cover in eggplant herb yogurt and pomegranate, roll it up and dig in immediately

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