Zahtar Crusted Lamb Loin
with Aubergine Puree, Roast Potatoes, and Garlicky Chard
- Sesame
- May contain traces of allergens
- Celery
.
Ingredients
450
Potatoes
3
Garlic Clove
1
Chives
½
Lemon
1
Aubergine
(May contain traces of: Celery)
1
Ground Cumin
8
Plain Flour
1
Dried Oregano
2
Lamb Loin**
1
Za'atar
150
Rainbow Chard
30
Tahini
(Contains: Sesame)
Not included in your delivery
1
Olive Oil
Utensils
Instructions
Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 1/2 tsp of salt. Chop the potatoes into 3cm chunks (no need to peel unless you want to). Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Meanwhile, peel the garlic cloves, pop 1 clove per person into some foil with a drizzle of oil and scrunch to enclose it. Grate the remaining garlic (or use a garlic press). Finely chop the chives (use scissors if easier). Zest and halve the lemon. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine on a baking tray, drizzle with oil then season with salt, pepper and the cumin. Toss to coat. Pop the garlic clove parcels on the tray too.
Once the potatoes are ready, drain in a colander, pop them back into the pan then sprinkle on the flour and dried oregano. Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning them in the oil. Season with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through. Roast the aubergine (and garlic) on the middle shelf until the aubergine is browned and tender, 15-20 mins. Turn the aubergine halfway through cooking.
While everything else cooks, heat a drizzle of oil in a frying pan on high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt and pepper. Use your hands to coat the lamb in the oil. IMPORTANT: Wash your hands after handling raw meat. Once hot, add the lamb to the pan and cook until browned, 2-3 mins total. Then transfer to a baking tray, fat-side up. Sprinkle the zahtar over the lamb and roast on the middle shelf for 7-9 mins. TIP: This will result in medium-rare lamb. Cook for 2-3 mins longer if you want it more well done.
Meanwhile, pop your frying pan back on medium-high heat (no need to wash). Add a drizzle of oil and, once hot, add the rainbow chard. Stir-fry until wilted, 3-4 mins, then add the garlic to the pan, stir together and cook for 1 min more. Season with salt and pepper, remove from the heat and cover with a lid or tin foil. Once the aubergine is cooked, add to a blender along with the roasted garlic, lemon zest and tahini. Whiz to a smooth, well blended puree. Season to taste with salt and pepper. TIP: Alternatively you can mash the aubergine with a masher. Cover with foil to keep warm for later.
When the lamb is cooked, transfer to a plate and leave to rest a couple of minutes, covered loosely with foil. IMPORTANT: The lamb is cooked when browned on the outside. Add the chives to a bowl along with the olive oil (see ingredients for amount), squeeze in the lemon juice and season with salt and pepper. Mix together. Slice each lamb loin into 5 pieces. Spoon one large dollop of puree onto each plate and use the back of your spoon to drag it out in a line (reheat first in a pan first if you'd prefer it hot). Serve the lamb alongside the rainbow chard and dot the roast potatoes and chive dressing around the plate. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The lamb was tender and juicy, with many praising its taste. Some found the aubergine puree bland or bitter.
- Ease of prep: Several reviewers noted the recipe was complex and time-consuming, using multiple pans and requiring significant effort.
- Suggestions: Consider reducing garlic in the chard; skip the chive dressing as it may not add much flavour.
- Portions: Some felt the lamb portion was too small or fatty for the premium price.
