75g Antoniou Kataifi pastry
1/4 cup olive oil
2 teaspoons fresh rosemary leaves
2 lamb sirloins (backstraps), approx. 450g
1/2 teaspoon salt
150g baba ganoush (eggplant dip)
1 tablespoon harissa
1 tablespoon lemon juice
salad leaves, to serve
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place pastry in a medium size bowl. Loosen until strands are separated, light and fluffy. Drizzle with 2 tablespoons of the olive oil. Mix pastry with fingers until evenly coated with oil. Mix in rosemary. Divide pastry into 4 portions. Place 1 pastry portion on prepared tray and form into a 9cm disc, using your palm to flatten. Continue with remaining pastry. Bake 15 minutes or until lightly golden. Set aside.
Brush lamb with remaining oil and sprinkle with salt. Chargrill or barbeque for 3 minutes each side or to your liking. Place a pastry disc onto each plate, top with baba ganoush. Slice lamb thickly and place on top. Combine harissa and lemon juice and drizzle onto plates. Top lamb with salad leaves.