Pomegranate lamb

Name: Pomegranate lamb
Cook time: 30 min
Yield: 4

with baked eggplant and sumac bulgur

Ready in around 30 mins

RECIPE FACT:

Native to the Middle East, the pomegranate tree can live for over 200 years!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT OVEN TO 210℃ (FAN BAKE). BOIL THE KETTLE.
1. TO COOK THE EGGPLANT:

Line an oven tray with baking paper. Slice the eggplant in half and score the flesh in a criss cross pattern with a knife. Place on the tray cut side up, drizzle with oil and season well with salt and pepper. Bake in the oven for 20-25 mins until soft and cooked through – a little longer if your eggplant is on the larger side.
2. TO PREPARE THE BULGUR WHEAT:

Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling add the bulgur wheat and season with salt. Cook for 7-8 mins until tender then drain well into a sieve. Allow to cool slightly then add to a salad bowl with the baby spinach, pistachios and cranberries and pour in the sumac dressing. Season with salt and pepper and toss to combine.
3. TO COOK THE POMEGRANATE LAMB:

Peel and finely slice the red onion. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the onion and cook for 2-3 mins. Add the lamb mince, season with salt, and cook for 4-5 mins breaking up any large pieces with a wooden spoon. Pour in the pomegranate sauce and cook for 1-2 mins.
TO SERVE:

Place roasted eggplant halves onto plates and top with pomegranate lamb, pouring over any pan juices. Crumble over the feta and serve with sumac bulgur on the side.