Sumac Lamb With Eggplant And Tahini Dressing

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donna hay


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2 x 300g lamb backstraps (boneless loin), trimmed

⅓ cup (80ml) olive oil

2 teaspoons sumac

8 finger eggplants, sliced

2 cloves garlic, sliced

100 g baby spinach leaves

¼ cup (60ml) tahini

1 tablespoon lemon juice

2 tablespoons thick natural yoghurt

⅓ cup (80ml) water

sea salt flakes

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