Ingredients
Method
1.Preheat oven to 220°C. Combine harissa and olive oil in a large bowl. Add lamb, season to taste and turn to coat; stand at room temperature until ready to cook.
2.Meanwhile, for tahini sauce, place yoghurt, tahini, juice, 2 tbsp oil and garlic in a small food processor, season to taste and blend until smooth.
3.Heat a large ovenproof frying pan over high heat. Cook lamb skin-side down until browned (5 minutes). Turn and brown lamb on all sides (1-2 minutes). Transfer to an oven tray, and roast for 15-20 minutes for medium or until cooked to your liking; rest 10 minutes, loosely covered with foil before slicing.
4.Wipe out frying pan and heat over medium-high heat. Heat remaining oil and fry eggplant, stirring occasionally, until browned and tender (5 minutes). Transfer eggplant with a slotted spoon to a plate lined with paper towel. Add pomegranate molasses, vinegar, and honey to frying pan; boil until thickened (2 minutes). Return eggplant and toss to coat. Gently stir in chickpeas, tomatoes and herbs.
5.To serve, divide tahini sauce among plates and top with eggplant mixture and sliced lamb; drizzle with extra pomegranate molasses and olive oil.
If you have leftover lamb and eggplant, wrap in pita bread and add tahini yoghurt, tabbouleh and fresh herbs for a delicious lunch or light dinner.
Notes
