Lamb with Roasted Eggplant and Saffron Yoghurt
Ingredients
| 500 g lamb (fillet) |
| 1 whole sumac |
| 1 large eggplant |
| 2 tbsp pine nuts |
| 1 handful pomegranate seeds |
| 20 whole basil leaves |
| 1 pinch saffron |
| 3 tbsp water |
| 180 g greek yoghurt |
| 1 clove garlic |
| 2½ tbsp limes (or lemon juice) |
| 3 tbsp olive oil |
| 1 pinch salt |
| 1 pinch pepper |
Preparation
Read full directions on I Am Obsessed With Food at http://www.tummyrumble.net/2010/01/sumac-crusted-bbq-lamb-with-roasted-eggplant-with-saffron-yoghurt-from-ottolenghi-the-cookbook/
