Barbecued Lamb Paillard With Eggplant And Tahini Yoghurt Sauce Recipe

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
35m.total
20m.Prep
15m.Cook
Barbecued Lamb Paillard With Eggplant And Tahini Yoghurt Sauce
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Ingredients for Barbecued Lamb Paillard With Eggplant And Tahini Yoghurt Sauce Recipe

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

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

MacroNutrients

  • Carbs
    5g
  • Protein
    4g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

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