> Recipes > Taco

Za'atar-spiced lamb neck and baba ganoush tacos

Za'atar spiced lamb neck and baba ganoush tacos

PT1H

Share recipe

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Mix all the ingredients for the za’atar spice mix together in a small bowl. Sprinkle 2 tbsp of the za'atar liberally over the lamb necks and store the rest in an airtight container. Leave the lamb necks to marinade for at least 1 hour, but you can do this overnight if preferred
2
To make the baba ganoush, place the aubergines directly over an open flame on your gas stove or grill. Leave to char, turning every 5 minutes with metal tongs so that the skin is completely blackened and the flesh is soft. This will take around 20 minutes
3
Place the blackened aubergines into a colander in the sink and gently press to drain any liquid. Once they are cool enough to handle, peel the charred skin off and discard. Place the aubergine flesh back into a clean colander and squeeze out as much liquid as you can
4
Add the aubergine flesh to a blender along with the garlic, lemon juice, salt and pepper. Blend to a paste, or pulse to keep a chunkier texture if preferred. Fold in the chopped herbs
5
Preheat the oven to 180°C/gas mark 4
6
Place a griddle pan over a high heat and once smoking, add the lamb necks. Leave to char for about 4 minutes then turn over and cook the other side. Place in the oven for 4 minutes to finish, then leave to rest in a warm place for 5 minutes
7
Carve the lamb into slices, going against the grain of the meat
8
To assemble, spread some baba ganoush in the centre of each tortilla then arrange the lamb slices in a line down the centre. Top with a drizzle of yoghurt, pomegranate seeds and mint leaves
image
Share recipe

Get in touch

Za'atar-spiced lamb neck and baba ganoush tacos

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: