INGREDIENTS
ROAST BRINJAL AND TAHINI SAUCE
1 x large brinjal, roasted until slightly charred and tender
4 x cloves roasted garlic
1tbs x thyme leaves
salt and freshly ground black pepper to taste
½ x lemon zest
1tbs x onion marmalade
2tbs x tahini
1½cups x Clover Bliss Double Cream, Plain
ROAST GARLIC TZATZIKI WITH MINT
4 x cloves roasted garlic, smashed
salt and freshly ground black pepper to taste
2tbs x mint, finely chopped
3tbs x parsley, roughly chopped
1 x medium sized Mediterranean cucumber, finely diced
1½ x cups Clover Bliss Double Cream Plain
TARAMASALATA AND BEETROOT SAUCE
300g x pickled beetroot, finely diced
½cup x taramasalata
½tbs x thyme leaves
salt and freshly ground black pepper to taste
1½cups x Clover Bliss Double Cream Plain
LAMB
1.5kg x lamb belly or lamb ribs
salt and freshly ground black pepper
2tbs x sumac (or 2tbs x paprika and 1tbs x lemon zest)
Method
ROAST BRINJAL AND TAHINI SAUCE
In a food processor combine the flesh of the brinjal with the garlic, thyme, seasoning, lemon zest and onion marmalade.
Blend with the tahini and Clover Bliss Double Cream Plain until smooth and well combined.
ROAST GARLIC TZATZIKI WITH MINT
In a large mixing bowl combine the garlic and seasoning and smash together to break up the garlic.
Add the herbs and diced cucumber before adding the Clover Bliss Double Cream Plain and combining to form the sauce.
TARAMASALATA AND BEETROOT SAUCE
Combine the beetroot and taramasalata with the thyme and seasoning before stirring through the Clover Bliss Double Cream Plain.
LAMB
If you’re using belly cut the meat into chunk before tossing with the salt, pepper and sumac.
If you’re using the ribs simply toss them with the seasoning.
Place the lamb in a roasting dish and roast at 1600C for 1- 1½ hours or until the meat starts to pull and the bones of the ribs are easily removed.
Serve the slow cooked lamb with the sauces, flatbreads and the sides to be rolled together and served as a wrap.
Serve with flat breads, finely sliced red onion, halved cherry tomatoes, mixed salad leaves
CLOVER INGREDIENTS USED IN THIS RECIPE