Grilled Lamb Loin Recipe

Preparation Steps

1. 1

   Prepare the Eggplant Puree

   Preheat the grill. Cut the eggplant in half and brush with olive oil. Grill until charred and soft, about 15-20 minutes. Scoop the flesh into a blender, add tahini, garlic, lemon juice, salt, and pepper. Blend until smooth and set aside.

2. 2

   Prepare the Moroccan Spiced Carrots

   Peel the heirloom carrots and cut them into batons. In a bowl, toss the carrots with olive oil, cumin, coriander, paprika, salt, and pepper. Grill the carrots until tender and slightly charred, about 10-15 minutes.

3. 3

   Grill the Lamb Loin

   Season the lamb loin with olive oil, salt, and pepper. Grill over high heat for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for a few minutes before slicing.

4. 4

   Cook the Spring Peas

   In a small pot, bring water to boil and blanch the spring peas for about 2 minutes. Drain and toss with olive oil, salt, and pepper.

5. 5

   Plate the Dish

   On each plate, spread a generous layer of charred eggplant puree. Arrange sliced lamb loin on top, add grilled carrots and spring peas on the side, and drizzle with pomegranate syrup. Garnish with fresh parsley.