Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 pounds of cubed lamb shoulder with 2 medium cubed eggplants, 3 medium quartered tomatoes, 1 large red onion cut into wedges, 4 minced garlic cloves, 2 tablespoons of olive oil, 2 teaspoons of cumin, 2 teaspoons of paprika, 1 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, tossing well to coat all ingredients.

2. 2

   Preheat your grill or fire pit to a medium-high heat for fire-roasting the ingredients.

3. 3

   Carefully place the seasoned lamb and vegetables onto a grilling basket or directly on the grates, ensuring even distribution for roasting.

4. 4

   Fire-roast the lamb and vegetables for 30-40 minutes, turning occasionally to achieve even charring and ensuring the lamb is cooked through and tender.

5. 5

   While the lamb and vegetables are roasting, prepare the spiced tahini drizzle by whisking together 0.5 cup of tahini, 3 tablespoons of lemon juice, 4 tablespoons of water, 1 minced garlic clove, 0.5 teaspoon of ground cumin, and 0.25 teaspoon of salt in a small bowl until smooth and pourable.

6. 6

   Once the lamb and vegetables are cooked, remove them from the heat and transfer them to a serving platter.

7. 7

   Drizzle the prepared spiced tahini sauce generously over the fire-roasted lamb and vegetables, and then garnish with 0.25 cup of fresh chopped mint before serving warm.