What are the main ingredients in Fragrant Lamb Leg Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Fragrant Lamb Leg Feast?

Calories: 785, Carbs: 52 grams, Fat: grams, Protein: 41.7 grams, Sugar: 18.4 grams, Salt: 369 grams

How do I prepare Fragrant Lamb Leg Feast?

GET THOSE CHICKPEAS CRISPY: When the aubergine reaches the halfway mark, remove from the oven and scatter the chickpeas and garlic around it. Return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the aubergine should be cooked through and soft. SMELL THAT LAMB…: When the roast has 10 minutes remaining, pat the lamb dry with paper towel. Coat in oil and season with the remaining Lamb Rub. Place a nonstick pan over a medium-high heat. When hot, fry the lamb for 5-7 minutes, shifting as it colours, until browned but not cooked through. Add to the tray and roast for 5-8 minutes or until cooked to your preference. Remove on completion and allow to rest for 5 minutes before slicing. BABA GANOUSH SMOOSH!: When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini, the remaining lemon juice, and some seasoning – all to taste. FLAVOURSOME & FRESH: Smear the baba ganoush over one side of some plates. Top with the aromatic lamb slices and scatter over the crispy chickpeas. Side with the green salad, and garnish with the chopped cranberries and the remaining mint. Marvelous! YOU’RE AN AUBERGENUIS: Preheat the oven to 220°C. Boil the kettle. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. Place the drained chickpeas and whole, unpeeled garlic cloves in a bowl. Coat in oil, ⅓ of the Lamb Rub, and seasoning to taste. Set aside for step 3. VIBRANT VEGGIES: Submerge the peas in boiling water for 2-3 minutes. Place ½ of the lemon juice in a salad bowl with 2 tsp of oil. Whisk in 10ml of a sweetener of choice until dissolved. Once the peas are warm, drain and place in the bowl of dressing. Toss through the rinsed green leaves and ¾ of the chopped mint. Season and set aside for serving.

What should be prepared from my kitchen to make Fragrant Lamb Leg Feast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel, Sugar/Sweetener/Honey

Fragrant Lamb Leg Feast

Name: Fragrant Lamb Leg Feast
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Paper Towel; Sugar/Sweetener/Honey

Baba ganoush is a smokey, garlicky Levantine eggplant dip. Here, a luscious streak is topped with tender lamb in a coating of NOMU rub. With added Middle Eastern flair from cranberries, spiced chickpeas, and minty salad, this dish will have you saying ‘Oh Baba’!

Fragrant Lamb Leg Feast

with rustic baba ganoush & a minty pea salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 50 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Chickpeas
Dried Cranberries
Free-range Lamb Leg
Fresh Mint
Garlic Clove
Garlic Cloves
Green Leaves
Lemon Juice
NOMU Lamb Rub
Peas
Tahini

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Paper Towel
Sugar/Sweetener/Honey

Serves 1

YOU’RE AN AUBERGENUIS
Preheat the oven to 220°C. Boil the kettle. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas and whole, unpeeled garlic clove in a bowl. Coat in oil, ⅓ of the Lamb Rub, and seasoning to taste. Set aside for step 3.
VIBRANT VEGGIES
Submerge the peas in boiling water for 2-3 minutes. Place ½ of the lemon juice in a salad bowl with 1 tsp of oil. Whisk in 5ml of a sweetener of choice until dissolved. Once the peas are warm, drain and place in the bowl of dressing. Toss through the rinsed green leaves and ¾ of the chopped mint. Season and set aside for serving.
GET THOSE CHICKPEAS CRISPY
When the aubergine reaches the halfway mark, remove from the oven and scatter the chickpeas and garlic around it. Return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the aubergine should be cooked through and soft.
SMELL THAT LAMB…
When the roast has 10 minutes remaining, pat the lamb dry with paper towel. Coat in oil and season with the remaining Lamb Rub. Place a nonstick pan over a medium-high heat. When hot, fry the lamb for 5-7 minutes, shifting as it colours, until browned but not cooked through. Add to the tray and roast for 5-8 minutes or until cooked to your preference. Remove on completion and allow to rest for 5 minutes before slicing.
BABA GANOUSH SMOOSH!
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini, the remaining lemon juice, and some seasoning – all to taste.
FLAVOURSOME & FRESH
Smear the baba ganoush over one side of a plate. Top with the aromatic lamb slices and scatter over the crispy chickpeas. Side with the green salad, and garnish with the chopped cranberries and the remaining mint. Marvelous!

Aubergine - 250g
Chickpeas - 60g
Garlic Clove - 1
NOMU Lamb Rub - 5ml
Peas - 50g
Lemon Juice - 30ml
Green Leaves - 20g
Fresh Mint - 4g
Free-range Lamb Leg - 160g
Tahini - 15ml
Dried Cranberries - 10g

Download the Recipe

Serves 2

YOU’RE AN AUBERGENUIS
Preheat the oven to 220°C. Boil the kettle. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. Place the drained chickpeas and whole, unpeeled garlic cloves in a bowl. Coat in oil, ⅓ of the Lamb Rub, and seasoning to taste. Set aside for step 3.
VIBRANT VEGGIES
Submerge the peas in boiling water for 2-3 minutes. Place ½ of the lemon juice in a salad bowl with 2 tsp of oil. Whisk in 10ml of a sweetener of choice until dissolved. Once the peas are warm, drain and place in the bowl of dressing. Toss through the rinsed green leaves and ¾ of the chopped mint. Season and set aside for serving.
GET THOSE CHICKPEAS CRISPY
When the aubergine reaches the halfway mark, remove from the oven and scatter the chickpeas and garlic around it. Return to the oven for the remaining cooking time. On completion, the chickpeas should be crispy and the aubergine should be cooked through and soft.
SMELL THAT LAMB…
When the roast has 10 minutes remaining, pat the lamb dry with paper towel. Coat in oil and season with the remaining Lamb Rub. Place a nonstick pan over a medium-high heat. When hot, fry the lamb for 5-7 minutes, shifting as it colours, until browned but not cooked through. Add to the tray and roast for 5-8 minutes or until cooked to your preference. Remove on completion and allow to rest for 5 minutes before slicing.
BABA GANOUSH SMOOSH!
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini, the remaining lemon juice, and some seasoning – all to taste.
FLAVOURSOME & FRESH
Smear the baba ganoush over one side of some plates. Top with the aromatic lamb slices and scatter over the crispy chickpeas. Side with the green salad, and garnish with the chopped cranberries and the remaining mint. Marvelous!

Aubergine - 500g
Chickpeas - 120g
Garlic Cloves - 2
NOMU Lamb Rub - 10ml
Peas - 100g
Lemon Juice - 60ml
Green Leaves - 40g
Fresh Mint - 8g
Free-range Lamb Leg - 320g
Tahini - 30ml
Dried Cranberries - 20g

Download the Recipe

Serves 3

YOU’RE AN AUBERGENUIS
Preheat the oven to 220°C. Boil the kettle. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. Place the drained chickpeas and whole, unpeeled garlic cloves on a separate roasting tray. Coat in oil, ⅓ of the Lamb Rub, and seasoning to taste. Spread out in a single layer and set aside.
VIBRANT VEGGIES
Submerge the peas in boiling water for 2-3 minutes. Place ½ of the lemon juice in a large salad bowl with 3 tsp of oil. Whisk in 15ml of a sweetener of choice until dissolved. Once the peas are warm, drain and place in the bowl of dressing. Toss through the rinsed green leaves and ¾ of the chopped mint. Season and set aside for serving.
GET THOSE CHICKPEAS CRISPY
When the aubergine reaches the halfway mark, pop the tray of chickpeas and garlic in the oven and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the aubergine should be cooked through and soft.
SMELL THAT LAMB…
When the roast has 10 minutes remaining, pat the lamb dry with paper towel. Coat in oil and season with the remaining Lamb Rub. Place a large, nonstick pan over a medium-high heat. When hot, fry the lamb for 5-7 minutes, shifting as it colours, until browned but not cooked through. Add to a roasting tray and roast for 5-8 minutes or until cooked to your preference. Remove on completion and allow to rest for 5 minutes before slicing.
BABA GANOUSH SMOOSH!
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini, the remaining lemon juice, and some seasoning – all to taste.
FLAVOURSOME & FRESH
Smear the baba ganoush over one side of some plates. Top with the aromatic lamb slices and scatter over the crispy chickpeas. Side with the green salad, and garnish with the chopped cranberries and the remaining mint. Marvelous!

Aubergine - 750g
Chickpeas - 180g
Garlic Cloves - 2
NOMU Lamb Rub - 15ml
Peas - 150g
Lemon Juice - 90ml
Green Leaves - 60g
Fresh Mint - 12g
Free-range Lamb Leg - 480g
Tahini - 45ml
Dried Cranberries - 30g

Download the Recipe

Serves 4

YOU’RE AN AUBERGENUIS
Preheat the oven to 220°C. Boil the kettle. Line a baking tray with tinfoil. Brush the cut sides of the aubergine halves with oil and place cut-side down on the tray. Roast in the hot oven for 40-45 minutes. Place the drained chickpeas and whole, unpeeled garlic cloves on a separate roasting tray. Coat in oil, ⅓ of the Lamb Rub, and seasoning to taste. Spread out in a single layer and set aside.
VIBRANT VEGGIES
Submerge the peas in boiling water for 2-3 minutes. Place ½ of the lemon juice in a large salad bowl with 1 tbsp of oil. Whisk in 20ml of a sweetener of choice until dissolved. Once the peas are warm, drain and place in the bowl of dressing. Toss through the rinsed green leaves and ¾ of the chopped mint. Season and set aside for serving.
GET THOSE CHICKPEAS CRISPY
When the aubergine reaches the halfway mark, pop the tray of chickpeas and garlic in the oven and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the aubergine should be cooked through and soft.
SMELL THAT LAMB…
When the roast has 10 minutes remaining, pat the lamb dry with paper towel. Coat in oil and season with the remaining Lamb Rub. Place a large, nonstick pan over a medium-high heat. When hot, fry the lamb for 5-7 minutes, shifting as it colours, until browned but not cooked through. Add to a roasting tray and finish off in the oven for 5-8 minutes or until cooked to your preference. Remove on completion and allow to rest for 5 minutes before slicing.
BABA GANOUSH SMOOSH!
When the roast veg is ready, scrape the flesh of the aubergine and the garlic into a bowl, discarding the skins. Mash together with a fork until combined but chunky. Mix in the tahini, the remaining lemon juice, and some seasoning – all to taste.
FLAVOURSOME & FRESH
Smear the baba ganoush over one side of some plates. Top with the aromatic lamb slices and scatter over the crispy chickpeas. Side with the green salad, and garnish with the chopped cranberries and the remaining mint. Marvelous!