While in Turkey recently we had the pleasure of eating some wonderful dishes, which has inspired me to bring some of the flavours into my New Zealand kitchen, using tender NZ lamb, seasonal vegetables and lemons from my tree.
Lamb Combine all the spices except for garlic, lemon juice and black pepper. Rub lamb seasoning spices into lamb and leave for 10 mins. Heat extra oil in pan and sear lamb for 2 to 3 minutes each side then remove from pan. Add lemon juice, garlic and pepper to pan , and stir to just cook the garlic, then pour over the cooked fillets. Cover and rest in a warm place.
Cooked salsa. In the oil gently fry the onion, capsicum, chilli and tomato purée until soft, add the lemon juice, honey, salt and pepper, and stir through the coriander and mint just before serving.
Eggplant mash. Cook eggplants by roasting over a gas flame, or grilling in the oven until soft and the skin is a little blackened. Peel off skin and chop flesh, leaving it fairly chunky. Melt butter in a pot,add flour stirring until bubbling, slowly whisk in milk until smooth and thick, add cheese and eggplant. Season with salt and pepper.
To serve Place the Eggplant Mash on a platter, arrange sliced Lamb Fillets, pour over lamb juices, top with Cooked Salsa and chopped coriander to garnish. As a vegetable side, stirfry some beans in olive oil, add some cherry tomatoes, a teaspoon of honey and .25 cup of lemon juice, toss until tomatoes start cooking, season with salt and pepper.
