Liver Crusted Lamb Loin & Eggplant
We've been experimenting recently with using our freeze-dried liver powder (as a rub) to add more texture and flavour to different cuts of meat. It works really well in this crusted lamb loin recipe which we think you'll enjoy.
Ingredients: Serves 2
- 1 large eggplant
- 1-2 tablespoon olive oil (enough to coat eggplant well)
- 4 lamb loin chops
- 1 teaspoon sumac
- 2 teaspoon freeze-dried liver powder
- ¾ teaspoon sea salt
- 1 sprig of rosemary (optional)
- 1-2 tablespoons tallow or coconut oil
- 1 tablespoon tahini
- 1 teaspoon ground cumin
- 1/4 cup parsley, chopped (optional)
Method:
- Preheat the oven to 200C.
- Chop up the eggplant into 2cm pieces, place on a baking paper lined tray and coat well with olive oil. Put in the oven for 20-30 minutes or until soft and cooked.
- While the eggplant is cooking, drizzle each lamb loin evenly with the with olive oil, then mix together the sumac, liver powder and ½ a tsp of the salt and rub the mix onto each lamb loin. Sprinkle with chopped rosemary.
- Heat a cast iron pan on a medium - high heat, add the tallow or oil. Put the lamb loins in the pan and cook for 5-6 minutes on one side and then flip it to cook the other side for a further 5-6 minutes. Take off the heat.
- Take the eggplant out of the oven and leave to cool for a few minutes.
- Put the eggplant, remaining ¼ tsp of the salt, tahini and cumin in a blender or small food processor and blend until it’s mixed together. Put the eggplant mixture on a plate and top with the lamb loins. Serve with greens, or sweet potato fries!
