Usuba
Lamb with Sumac and Baba Ganoush
Juicy lamb fillet with aromatic sumac spice, served on a bed of baba ganoush with pan-fried potatoes, fresh peppers, and parsley. This dish combines Eastern flavors with the simplicity of grilling.
- Total
- 60 min
- Standard serving
- 489.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Heat olive oil in a large skillet. Add potatoes and minced garlic, fry for 3–5 minutes until golden brown.
Pour in the lemon juice, reduce heat and simmer covered for 15–20 minutes until soft. Season to taste.
- 2
Step 2
Heat the grill and lightly oil it. Cut the pepper into 4 pieces.
Fry the pepper skin-side down for 1–2 minutes, flip it over and fry for another 1–2 minutes. Transfer it to a plastic bag and leave it for a few minutes.
- 3
Step 3
Cut the lamb into 4 steaks and coat with sumac on all sides.
Grill for 4–5 minutes on each side. Remove from heat, cover with foil and let rest for a few minutes.
- 4
Step 4
Remove the skin from the pepper and cut it into strips.
- 5
Step 5
Add parsley to the potatoes. Arrange the baba ganoush on plates.
Slice the lamb diagonally and arrange on baba ganoush. Top with pepper strips. Serve with potatoes and green salad.
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