zoom Druv Baker's ras el hanout lamb, charred cauliflower, smoky aubergine& tzatziki

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    Dhruv Baker's ras el hanout lamb, charred cauliflower, smoky aubergine & tzatziki

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    Dhruv Baker's ras el hanout lamb, charred cauliflower, smoky aubergine & tzatziki

    Chef and author Dhruv won the BBC’s MasterChef contest in 2010

    • Gluten Free
    • Preparation time: 30 minutes + resting
    • Cooking time: 40 minutes
    • Total time: 70 minutes + resting

    Serves: 6


    2 aubergines, pricked with a fork
    2½ tbsp extra virgin olive oil
    1 clove Waitrose Duchy Organic Garlic, crushed
    ¼ x 25g pack flat leaf parsley, finely chopped
    ½ tsp organic ground cumin
    Juice of ½ Waitrose Duchy Organic Lemon

    4 tsp ras el hanout
    4 tsp olive oil
    12 Waitrose Duchy Organic Lamb Loin Chops
    2 tbsp clear honey

    1 Waitrose Duchy Organic Cauliflower, cut into florets
    2 tsp olive oil
    ½ tsp ras el hanout
    Juice of ¼ Waitrose Duchy Organic Lemon
    ¼ x 28g pack coriander, chopped

    1 Waitrose Duchy Organic Cucumber, peeled, deseeded and coarsely grated
    500g Waitrose Duchy Organic Low Fat Natural Yogurt
    1 tbsp each finely chopped dill, mint and parsley (leaves only)
    Juice of ¼ Waitrose Duchy Organic Lemon


    1. Preheat the oven to 200°C, gas mark 6. To make the aubergine purée, cook the aubergines in a frying pan over a high heat, turning often, for 10 minutes until the skin starts to burn. Transfer to a roasting tin, drizzle with a little oil, season and place in the oven for 10-15 minutes, until soft. When cool enough to handle, remove the skin. Put the pulp in a bowl and mash with a fork, adding the remaining oil, garlic, parsley, cumin, lemon juice and seasoning. Set aside.

    2. For the lamb, mix the ras el hanout with the olive oil and a pinch of salt. Warm a large frying pan or griddle over a high heat and sear the lamb, in batches if necessary, for 1 minute each side. Remove from the heat and brush with the ras el hanout mixture.

    3. Place the lamb in a roasting tin and cook in the oven for 8-10 minutes for medium rare, or until cooked to your liking. Remove from the oven and leave to rest for 10 minutes covered with foil, then drizzle with honey.

    4. To cook the cauliflower, warm a heavy-bottomed pan over a high heat. When smoking hot, tip in the cauliflower florets. Cook for 12-15 minutes, giving the pan a shake every 2-3 minutes, then add the olive oil and ras el hanout, lemon juice and seasoning. Scatter the coriander.

    5. Mix the tzatziki ingredients together and season. Serve with the lamb chops, aubergine purée and cauliflower.

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