Dukkah Crusted Lamb With Smoked Eggplant Dip - cooking recipe

Ingredients

1 tbsp olive oil, plus extra for frying and drizzling
2 tbsp dukkah (Egyptian spice mix)
1 1/4 lb lamb loin
None None FOR THE EGGPLANT DIP
1 (1 lb) eggplant
1 clove garlic, minced
1 tsp sea salt flakes
1 tsp ground cumin
1 tbsp finely chopped fresh flat-leaf parsley leaves, plus extra sprigs for garnish
2 tbsp tahini
1/4 cup lemon juice

Preparation

Combine oil, dukkah and lamb in a medium bowl. Cover and chill for 2 hours.
Meanwhile, to make the eggplant dip, preheat broiler. Prick eggplant all over with a fork. Broil, turning frequently, for 25 mins, or until tender. When cool enough to handle, peel then squeeze flesh to remove any excess liquid. Transfer eggplant flesh to a blender or food processor along with remaining ingredients. Puree until smooth and season.
Let lamb sit at room temperature for 15 mins. Heat an oiled frying pan over medium heat. Cook lamb for 3 mins per side for medium rare, or until cooked to your liking. Season. Cover and let rest for 5 mins then slice thinly.
Distribute dip between serving plates. Lay 3 slices of lamb over top then drizzle with oil and top with a sprig of fresh parsley.