A recipe by David Bitton

Serves: 4

Ingredients

  • 2 tbsp melted butter
  • 9 sheets filo pastry, cut in half lengthways
  • 6 lamb tenderloin fillets
  • 2 tbsp Bitton Gourmet Moroccan Spice
  • 1 eggplant, cut into ½ cm cubes
  • 1 Spanish onion, sliced
  • 4 tomatoes, cut into ½ cm cubes
  • 1 cup flat leaf parsley, leaves only
  • 3 tbsp olive oil
  • Sea salt and freshly cracked pepper
  • Natural yoghurt and lemon to serve
  • Lemon to serve

Related Bitton Products

Method

Preheat oven to 180 degrees C.

To prepare the lamb, brush three sheets of filo pastry with the melted butter, laying them one over the other as you go. Spread a little of the Moroccan spice over the top layer and place one lamb fillet on the edge of the pastry. Roll and seal with a little more melted butter. Repeat with the remaining fillets. Refrigerate until needed.

For the warm salad, place a large saucepan over a medium heat and add 2 tbsp olive oil. Add the onion and cook for 2-3 minutes. Add the eggplant and cook for a further 10 minutes or until the eggplant is soft. Turn the heat off and stir in the tomato and parsley. Place the lid on the saucepan and set aside in a warm place until required.

Place a frying pan over a medium high heat and add 1 tbsp olive oil. Brown each lamb parcel on both side and place onto an oven tray. Place them in the oven for 5-7 minutes. Allow to rest for 5 minutes and then cut each fillet into 3 pieces.

To serve, divide the lamb as you like onto four plates, standing each piece on end. Place some warm salad on each plate and serve with a wedge of lemon and some natural yoghurt.