Lachie Strachan’s recipe for spiced yoghurt lamb cutlets with smoked baba ganoush
Spiced yoghurt lamb cutlets with smoked Baba Ganoush
Get set for a flavour explosion as the spicy yoghurt gives just the right kick to these juicy lamb cutlets.
I serve this dish with flat breads grilled on the BBQ of course, along with a flavour packed rice-based salad!
- 8 Large lamb cutlets
- Flat bread
- 1/3 cup full fat Greek yoghurt
- Juice of 1 lime
- ½ large brown onion
- 2 cloves garlic
- 1.5 tablespoons of curry powder
- 1 tablespoon of aleppo pepper – Or 50/50 ground paprika & ground cayenne pepper
- 1 Tsp salt
Smoked Baba Ganoush:
- 2 Eggplants
- 4 tablespoons of tahini paste
- 2 garlic cloves
- 2 tablespoons of Greek yoghurt
- 1 tablespoon of lemon juice
- Olive oil , dukkha & fresh chopped parsley (for garnish)
- Blend all ingredients for the spiced yoghurt into a food processor & marinade the lamb over night for best results or at least a few hours prior to cooking.
- Grill the eggplants whole, cutting slits into the sides of the eggplant (cutting slits into the eggplant ensures even cooking & allows some smoke to penetrate giving it delicious flavour
- Place some dry hickory wood chips into a foil packet on the grill cutting some holes in the top to allow to smoke to escape, next to the eggplants (put it on the grill a little earlier around 10-15 minutes to get it smoking. Close the lid on your BBQ so the smoke stays in, this will give your baba ganoush all the extra flavour it needs.
- Once the eggplant collapses and is nice and evenly charred on all sides, place them in a bowl along with the smoking wood chip packet & cover with foil tightly until it is cool enough to handle. About 20 minutes. (Essentially this is creating your own liquid smoke – save the liquid left in the bottom of the bowl as you will use this later.
- Peel the charred eggplant and chop, I like to chop not blend as I find little nuggets of eggplant in the final dip are extra nice. Strain the chopped eggplant & let it drain for around 10 minutes. Don’t save this liquid, only the smoky liquid from before.
- Stir the remaining ingredients, along with 1-2 tablespoons of the smoky liquid. Serve on a flat plate and drizzle some olive oil, fresh chopped parsley & some dukkha.
- Keeping the grill heated for a direct medium – high heat, place your marinated lamb cutlets on the grill & close the lid! For a beautiful blushing pink result grill for around 2-2.5 minutes per side. Rest from the grill in loosely tented foil. Carve off the bone into slices to serve with some fresh squeezed lemon.
- Grill your flat breads on the grill for around 30 seconds per side.
- You can serve this dish on the open flat breads with a nice rice-based salad, or I prefer to combine all the ingredients & wrap up in the flat bread!
Make sure you save those bones as the lucky people get to finish them after!