Instructions
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.
- Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.
- Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C. Place a small, perforated Weber grill pan on the cooking grill to preheat.
- Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat. Place a small, perforated Weber grill pan on the cooking grill to preheat.
- Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat (over the fire), with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
- Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
- Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.
- While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.
- Remove the lamb, tomatoes, olives from the grill once cooked to your liking.
- Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.
- Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.
Baba Ganoush
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