PREP 25mins plus standing
2 tbsp Coriander seeds
2 tsp Cumin seeds
2 tbsp Olive Oil
1/2 Onion, finely sliced
2 Garlic cloves, crushed
2 tbsp Tahini paste
Grated rind and juice of 1 Lemon
1 Birdseye Chilli, seeded, chopped
1/4 cup Flat Leaf Parsley, plus extra to serve
1/4 cup Mint, plus extra to serve
1/4 cup (60ml) extra virgin Olive Oil
1 tsp ground Turmeric
4 x 180g Lamb Backstraps
1 tbsp Sumac
1/3 cup (50g) Pine Nuts, toasted
1/4 cup (45g) dried Figs, halved
1 Preheat a barbecue on high. Cook eggplant, turning often, for 20 mins, until softened and coloured all over. Remove from heat and cool. Scrape or scoop eggplant flesh from skin, place in a sieve and drain for 15 mins. Discard skin.
2 Meanwhile, dry-roast coriander and cumin seeds in a frying pan on medium-low heat for 2 mins, until fragrant. Using a mortar and pestle or spice grinder, crush to a fine powder.
3 Heat half of olive oil in a heavy-based saucepan on medium. Cook onion and garlic for 4-5 mins, until soft and translucent but not coloured. Add half of spice powder and cook for 2 mins, until combined. Add eggplant and cook, stirring, for 2 mins, until combined. Cool.
4 Blend eggplant mixture, tahini, lemon rind and juice, and chilli in a blender until smooth. Add remaining olive oil. Season with salt. Add parsley and mint. Blend for 30 secs, until smooth.
5 Heat extra virgin olive oil, remaining toasted spice powder and turmeric in a pan on low for 4 mins, until fragrant. Cool.
6 Season both sides of lamb with salt, pepper and sumac. Drizzle with 2 tbsp of turmeric oil and barbecue for 3-4 mins each side for medium-rare, or until cooked to your liking. Transfer to a plate. Rest for 2 mins before slicing.
7 Spread eggplant mixture over base of each serving plate. Top with lamb. Scatter over pine nuts and fig. Drizzle with remaining turmeric oil. Top with extra parsley and mint and serve.