1small lamb leg (about 1kg) butterflied, cut into two pieces lengthways2 tbspbaharat (see note)60 ml (¼ cup)olive oilTo serve:thick Greek-style yoghurtSweet and sour eggplant2eggplant, cut into long batons60 ml (¼ cup)olive oil60 ml (¼ cup)pomegranate molasses½garlic clove, finely chopped40 gmroast almonds1 cup (loosely packed)mint, coarsely torn
Preheat oven to 190C. Rub lamb with baharat, drizzle with oil and season to taste. Heat a large char-grill pan over medium heat and cook lamb, turning occasionally, until golden (5-7 minutes), then transfer to a roasting tray and roast until cooked to your liking (10-12 minutes for medium). Cover loosely with foil and set aside to rest.
Meanwhile, for sweet and sour eggplant, place eggplant in a large colander, sprinkle with 1 tsp fine sea salt and set aside (10 minutes). Pat dry with absorbent paper then place in a steamer placed over boiling water and cook until tender (7-10 minutes).
Meanwhile, combine olive oil, pomegranate molasses and garlic in a small bowl, whisk to combine and set aside.
Drizzle eggplant with dressing, scatter with roast almonds and mint and serve with sliced lamb and yoghurt.
Note Baharat, a spice blend that commonly includes coriander, cumin, black pepper, cloves, cassia, allspice and cardamom, is available from Middle Eastern grocers and select delicatessens.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.