Ingredients

For the Lamb

• 400g boned and rolled lamb loin (with fat on, tied)
• 1 tbsp fresh mint, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp olive oil

For the Baba Ganoush

• 2 aubergines
• Juice of 1 small lemon
• 1 garlic clove, roughly chopped
• A handful of fresh parsley, chopped
• A pinch of chili powder (mild or hot, as preferred)
• About 2 tbsp tahini paste

For the Beans

• 100g runner beans, trimmed and sliced diagonally
• 25g unsalted butter
• A handful of flaked almonds
• 1 small garlic clove, roughly chopped

How to Make

Step 1: Prepare the Baba Ganoush

Preheat your oven to 220°C (fan 200°C/gas 7). Roast the aubergines on a baking sheet for about 30 minutes, turning them halfway through, until the skins are blistered. Transfer to a colander to drain off juices, then peel and drain the flesh further. Blend the aubergine with lemon juice, garlic, parsley, chili powder, and tahini paste until smooth. Season to taste and set aside.

Step 2: Cook the Lamb

Cut the lamb into two pieces, season with salt and pepper, and coat in the chopped herbs. Heat olive oil in an ovenproof pan and sear the lamb for 7 minutes, browning all sides. Transfer to the oven and roast for 8 minutes for medium doneness.

Step 3: Prepare the Runner Beans

Blanch the beans in salted boiling water for 3-4 minutes and drain. Melt butter in a saucepan, toast the almonds for 2 minutes, then add garlic and beans. Cook on low heat for 3 minutes.

Step 4: Assemble and Serve

Let the lamb rest before slicing into medallions. Plate with a spoonful of baba ganoush, arrange the lamb slices, and add the buttery runner beans. Serve and enjoy!

Why This Recipe is Perfect for Christmas

This dish offers a fresh and elegant alternative to traditional roasts. The tender lamb, creamy baba ganoush, and flavorful beans create a festive combination that’s perfect for the holiday season.