Ben Ungermann - Lamb Sumac
Smoked Eggplant & Tahini Puree, Yoghurt Sauce, Savoury Crisps & Freekah Pesto
Serves 4

Ingredients
Freeka Pesto
80g freekah
1 bunch parsley, leaves finely diced
1 tbsp lemon juice
zest of 1 lemon
3 tbsp olive oil
Salt and Pepper
Lamb with Sumac
900g lamb fillet
1½ tbsp sumac
1 tbsp olive oil
Salt and Pepper
Smoked Eggplant and Tahini
420g eggplant
1 tbsp tahini
1 egg yolk
Salt and pepper
Savoury Crisps
50 g ggg white
50 g plain flour
20 g butter
20 g tahini
salt and pepper
Yoghurt Sauce
60 ml Greek yoghurt,
2 tbsp lemon juice
10g parsley leaves, finely chopped
1 tsp ground sumac
- Heat oven to 180C and heat sous vide machine to 56C.
- For the Freekah Pesto, bring a saucepan of water to the boil, add freekah and cook for 10 minutes. Drain well and place in a large non stick frypan along with 1 tablespoon of olive oil. Fry, stirring, for 5 minutes, until crisp. Remove from pan and set aside on kitchen paper. Place lemon zest and 1 tablepsoon of lemon into a medium bowl. Add 2 tbspn olive oil, season and stir through then add toasted freekah.
- For the Lamb with Sumac, remove loin from rack and trim. Place loin onto cling film and roll and secure ends to form a cylinder shape. Seal in a bag and place into heated water bath. Repeat with remaining loin. Remove from water and allow to rest on a plate lined with paper towel for 5-10 minutes. Unwrap and roll lamb in sumac. Heat a large frypan over medium high heat and add olive oil. Cook lamb for 8 minutes, turning constantly, until medium and browned all over, or longer until cooked to your liking. Remove from pan and set aside.
- For the Smoked Eggplant, place eggplant onto a gas flame and cook, turning continually, until skin is blackened and flesh is tender, about 15 minutes. Place into a glass bowl and cover with cling warm to keep hot. Peel skin and place flesh into the canister of a stick blender along with egg yolk to ensure it cooks egg and blitz with stick blender. Add tahini, salt and pepper and stir. Pass through sieve and aside.
- For the Savoury Crisp, combine all ingredients in a medium bowl and whisk to a smooth paste. Using an offset spatula, spread onto silpat lined baking tray. Season with salt and pepper. Cook for around 10 – 12 minutes, or until light golden and crisp. Remove from oven and set aside to cool. Break into small shards.
- For the Yoghurt Sauce, combine ingredients in a small bowl and mix until well combine. Set aside in fridge.
- To serve, smear serving plates with Smoked Eggplant. Place Freekah Pesto in the centre of each plate. Slice lamb loins into 6 slices and place 3 on each plate. Dot Yoghurt Sauce around plate and top with shards of Savoury Crisp. Garnish with Parsley leaves.