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Recipe Instructions

Preheat oven to 200C/180C fan-forced. Line a small baking tray and a large baking tray with baking paper.

Place lamb on small prepared tray. Drizzle with 2 tablespoons oil. Sprinkle with cumin, coriander, chilli flakes and 1/2 teaspoon sumac. Season with salt and pepper. Rub to coat. Heat a frying pan over medium-high heat. Add lamb to pan. Cook for 1 minute on each side or until browned all over. Return to tray. Bake for 1 hour for medium or until cooked to your liking. Remove from oven. Cover loosely with foil. Stand for 15 minutes. Slice.

Meanwhile, place eggplant on large prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 30 minutes or until golden and tender.

Place eggplant, cucumber, onion, lentils, vinegar, remaining sumac and remaining oil in a large bowl. Season with salt and pepper. Toss gently to combine.

Make Tomato chilli sauce: Heat oil in a small saucepan over medium-high heat. Add onion, garlic and fresh chilli. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add tomatoes, 1/4 cup water, sugar and molasses. Bring to the boil. Reduce heat. Simmer for 5 to 7 minutes or until mixture has thickened. Transfer to a small serving bowl.

Sprinkle eggplant salad with coriander sprigs. Serve lamb with tomato chilli sauce and eggplant salad.

Recipe Ingredient

1.2kg boned and rolled lamb forequarter (see note)

113.75 gm extra virgin olive oil

1.25 gm ground cumin

1/2 tsp ground coriander

1/4 tsp dried chilli flakes

1 1/2 tsp sumac

2 medium eggplant, cut into thin wedges

4 baby cucumbers, halved, thinly sliced lengthways

3 green onions, thinly sliced

2 x 420g cans lentils, drained, rinsed

40.00 ml red wine vinegar

165.00 ml fresh coriander sprigs

18.20 gm extra virgin olive oil

1 brown onion, finely chopped

3 garlic cloves, crushed

2 fresh long red chillies, thinly sliced

410g can crushed tomatoes

10.00 gm caster sugar

20.00 ml pomegranate molasses

Recipe Cuisine


Cook Time


Prep Time


Total Time



724.41 calories

45.2 grams fat

12.2 grams saturated fat

29.4 grams carbohydrates

45.5 grams protein

100 milligrams cholesterol

712 milligrams sodium



Baked, roast, lamb, lentil, eggplant salad, Easter, easy, entertaining, Turkish


Covered in Middle Eastern spices, this easy roast lamb is served with a flavour-packed lentil salad and is perfect of Sunday dinner or entertaining.

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