1.5kg Lamb Rib racks
110g Zest Nepalese Spice Paste
2 tsp oil
2 medium eggplants
2 cloves garlic
2 tbs Zest Nepalese Spice Paste
1 tbs sesame seeds toasted
2 tbs natural yoghurt
Blend Zest spice paste and oil, then marinate lamb in a baking tray for a couple of hours in fridge.
Roast at 165°C, uncovered, until the meat is very tender, about 45 minutes to 1 hour. (The lamb can be finished on a BBQ if you want more colour.)
During this roasting phase, char the eggplants on all sides over a gas burner, turning for about 15 minutes.
Then transfer the eggplant, whole garlic and spice paste to a baking tray and put in the oven for 30 minutes until soft. Take out and cool.
Peel garlic and remove blackened skin from eggplant. Blend with sesame and yoghurt until smooth. Season if necessary.
Serve with lamb and Greek-style salad.
East Meets West
Created by: Zest Byron Bay