Flat bread
Sliced Tomatoes
Red onion, thinly sliced
Arugula
Baba Ganoush
1 medium eggplant
3/4 cup tahini paste
3 cloves garlic, chopped
1/4 cup olive oil
juice from 1 lemon
2 tsp. toasted , ground cumin
salt, to taste
Preheat oven to 425 degrees.
Cut the eggplant in half and place cut side down on foil lined baking sheet. Bake for 40 minutes or until soft. Remove eggplant from oven and allow to cool. Once cooled scoop out pulp into a food processor fitted with a metal blade along with the remaining ingredients. Blend until smooth and set aside.
2 1/2 -3 lbs. butterflied leg of lamb
salt and pepper, to taste
Curry Paste
2 cloves garlic
thumb sized piece of fresh ginger
1 tsp Turmeric
1/2 tsp sea salt
2 tablespoons walnut oil
2 tablespoons tomato paste
1 jalapeno, seeded and chopped coarsely
1 small bunch fresh cilantro
Spices for toasting
2 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp coriander seeds
Place spices in dry heavy pan and toast over medium heat until they become fragrant. Remove from heat. Allow to cool. Blend in spice grinder until smooth.
Place all the ground spices and remaining ingredients in a bowl of a food processor fitted with a metal blade and blend until a smooth paste.
Spread mixture on butterflied leg of lamb on both sides.
Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
Slice lamb in thin slices.
Place sliced lamb on flat bread which has been spread with baba ganoush add sliced tomatoes, red onion and Arugula.
maggiesonebuttkitchen 