Zahtar Crusted Lamb Loin
with Aubergine Puree, Roast Potatoes, Garlicky Chard and Lemon Chive Dressing
Weeknights have never looked so good. Our Zahtar-crusted lamb loin is a recipe guaranteed to please everyone around the dinner table. With its herby flavour, zahtar is a spice that makes the perfect companion to tender, succulent roasted lamb. The meat sliced and served on top of an aubergine puree, roasted potatoes and garlicky chard makes for a scrumptious yet uncomplicated dinner. To complete the dish, a drizzle of lemon chive dressing - delicious!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Plain Flour
2
Lamb Loin
1
Chives
150
Rainbow Chard
1
Ground Cumin
1
Aubergine
(May contain Celery)
3
Garlic Clove
1
Dried Oregano
½
Lemon
22
Tahini
1
Za'atar
450
Potatoes
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Chop the potatoes into 3cm chunks (no need to peel unless you want to). Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Meanwhile, peel the garlic clove(s) and pop 1 clove per person into some foil with a drizzle of oil and scrunch to enclose it. Grate the remaining garlic (or use a garlic press). Finely chop the chives (use scissors if easier). Zest and halve the lemon. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine on a baking tray, drizzle with oil and season with salt, pepper and the cumin. Toss to coat. Pop the garlic clove parcels on the tray too.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour and dried oregano. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through. Roast the aubergine (and garlic) on the middle shelf until the aubergine is nicely browned and tender, 15-20 mins. Turn the aubergine halfway through cooking.
While everything else cooks, heat a drizzle of oil in a frying pan over a high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt and pepper. Use your hands to coat the meat in the oil. IMPORTANT: Wash your hands after handling raw meat. When the pan is hot, brown the lamb all over for 2-3 mins total, then transfer to a baking tray fat side up. Divide the zaahtar between the tops of the lamb and roast on the middle shelf for 9-10 mins. TIP: This will result in medium rare lamb, cook for 2-3 mins longer if you want it more well done.
Meanwhile, pop your frying pan back on medium high heat (no need to wash). Add a drizzle of oil and once hot, add the rainbow chard. Stir fry until wilted, 3-4 mins, then add the garlic to the pan, stir together and cook for 1 minute more. Season with salt and pepper and remove from the heat and cover with a lid or tin foil. Once the aubergine is cooked, add to a blender along with the roasted garlic, lemon zest and tahini. Whiz to a smooth, well blended puree. Season to taste with salt and pepper. TIP: Alternatively you can mash the aubergine with a masher. Cover with foil to keep warm for later.
Once the lamb is cooked, remove from the oven and leave to rest for a couple of minutes. Add the chives to a bowl along with the olive oil (see ingredients for amount), squeeze in the lemon juice and season with salt and pepper. Mix together. Slice each lamb loin into 5 pieces. Spoon one large dollop of puree onto each plate and use the back of your spoon to drag it out in a line (reheat first in a pan first if you'd prefer it hot). Serve the lamb alongside with the rainbow chard and dot the roast potatoes and chive dressing around the plate. Enjoy!
