Lamb Shawarma
Description
Recipe by Sebastian Luximon, International Chef from Cucina Italiana, Newport
Ingredients
| Lamb back strap |
| Greek style yoghurt |
| 1 eggplant |
| 1 red onion |
| 1 red chilli |
| 3 large potatoes |
| 1 head of garlic |
| 1 spoon of sugar |
| 1 lemon |
| 1 bunch of mint |
| 1 bunch of coriander |
| Shawarma blend |
| Falafel blend |
| Olive oil |
| Salt/pepper |
Directions
- 1
- Marinate the lamb in the Shawarma and olive oil for 2 hours
- 2
- Grill or bake the eggplant until the skin turns completely black then rest for 5 mins
- 3
- Remove the flesh of the eggplant. Add to bowl.
- 4
- Include ¼ onion (sliced), one chilli diced (without the seeds) and the coriander
- 5
- Make a vinaigrette with the olive oil and the lemon, add salt and pepper to taste
- 6
- Pan fry the lamb for 5 minutes on each side and let rest
- 7
- Oil the potatoes and add a dessertspoon of the Falafel blend over the top and bake in the oven for 20 mins
- 8
- Finely chop the mint, add 4 tbsp of yoghurt and 1 spoon of sugar. Mix together to make the finishing sauce
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