4 lamb backstraps
1/2 cup Mount Riley Merlot Malbec
2 cups chicken stock
1 clove garlic (finely chopped)
50 g tahini
50 ml olive oil
1 teaspoon cumin (roasted & ground)
1 teaspoon sea salt
1 large beetroot
50 ml red wine vinegar
50 ml water
50 g sugar
2 whole allspice
1 handfull baby spinach
2 tablespoon pinenuts (toasted)
1. Preheat oven to 200 degrees C
2. To make the Babaganoush: Grill aubergine until very soft and slightly charred. Allow to cool then slice open lengthways & scoop out the flesh. Squeeze a little of the liquid out of the aubergine as it can be bitter & will make the babaganoush runny. Place in a food processor & add the chopped garlic, the juice from the lemon, tahini, oil, salt & cumin. Blend untill smooth & check seasoning.
3.Peel beetroot & slice in half then into thin strips, Bring the vinegar, water, sugar & allspice to the boil & pour over the beetroot in a bowl. Leave covered until cool.
4. Heat a tablespoon of vegetable oil in a large heavy bottomed pan until nearly smoking, Season the lamb with salt & ground pepper. Place carefully in the pan & brown on all sides,
5. Place the pan in the oven (if it fits, if not transfer the lamb to a roasting tray but save the pan) & roast for 2 minutes, turn lamb over & roast for another 2 minutes or until cooked to your liking.
6. Allow to rest somewhere warm for 5 minutes while you make the sauce. Get the pan back on the heat & add the red wine, reduce to a thick glaze & add the chicken stock, boil rapidly to reduce by about 3/4 (you should now have about 150 ml of sauce).
7. Place a large spoon of babaganoush on a hot plate, in a bowl put the pickled beetroot, toasted pinenuts, baby spinach & a little of the pickling liquor from the beetroot. Dress with some good extra virgin olive oil & a pinch of salt & pepper. Slice each backstrap into 3 pieces across the grain & stack on the babaganoush. Mix up the salad & try to balance on top of the lamb. Lastly pour the sauce around the plate & serve.