Spice Crusted Lamb with Eggplant Puree – Fountain Sauces Skip to content

Spice Crusted Lamb with Eggplant Puree


Preparation time
20 minutes
Cooking time
10 minutes

Print recipe


  • 2 eggplants
  • 1/3 cup (80ml) olive oil
  • 2/3 cup (160ml) lemon juice
  • 3 garlic cloves, crushed
  • ½ cup (140g) tahini
  • 1 tbsp Fountain Barbeque Sauce
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sumac
  • 500g lamb back-straps


  1. Pre-heat a char-grill on high heat. Cut eggplant in half lengthways. Prick skin all over with a fork. Drizzle with 2 tbsp olive oil. Char-grill eggplant, turning occasionally, for 15-20 minutes until skin has blackened and flesh is soft. Transfer to a heatproof bowl. Cover with plastic wrap and stand for 10 minutes, until cool enough to handle. Peel and discard skin.
  2. Place eggplant flesh in the jug of a blender. Add lemon juice, garlic, tahini and Fountain Barbeque Sauce, blend until almost smooth.
  3. Meanwhile, combine cumin, coriander, sumac and remaining oil on a large flat plate. Roll lamb in the spice mix to lightly coat. Char-grill lamb for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Slice.
  4. Arrange lamb on a serving plate. Serve with eggplant puree and salad.