Here we are with the warm flavors of the Middle East and eastern Mediterranean in a dish that takes you to the kebab shops in the souks of Istanbul, where wonderful aromas of grilled, spiced meat greet you.
The contrast in the recipe is in the double textures of eggplant—one that is roasted in the oven and blended with spice, olive oil, and lemon; and the other, which gets caramelized with honey and sherry vinegar for a bright, powerful aigre doux glaze. The large pearl couscous is the perfect bed to set the lamb, and absorb its juices.
There are sweet, tangy, and roasted notes here, perfectly complemented with a refreshing dressing of yogurt, cucumber, and mint.
Lamb
- 1 lamb saddle, trimmed into 2 loins and 2 tenderloins
- 1 tablespoon + 2 teaspoons harissa spice mix (8.5 g, Le Sanctuaire)
- Grapeseed oil, as needed
- 1 teaspoon dried mint (1 g)
- 1 teaspoon dried parsley (1 g)
Eggplant purée
- 4 large eggplants
- Olive oil, as needed
- Salt and freshly ground white pepper
- 1 shallot, sliced
- 2 cloves garlic, sliced
- 1 teaspoon harissa spice mix (1.5 g, Le Sanctuaire)
- Juice of 1 lemon
- 1/4 cup sherry vinegar (60 ml)
- 2 tablespoons honey (42 g)
Couscous
- 2 pints m’hamsa couscous (1 l)
- 2 tablespoons olive oil (30 ml)
- 4 cloves of garlic, chopped
- 2 pints chicken stock (0.95 l)
- 2 pinches harissa spice mix (Le Sanctuaire)
- Salt and freshly ground white pepper
Yogurt sauce
- 2 cups thick Greek yogurt (480 g)
- 1 cup peeled, seeded, and grated cucumber (200 g)
- 4 cloves garlic, peeled, germ removed, and finely grated
- Zest of 1 lemon, freshly grated
- 4 tablespoons fresh chopped mint (8 g)
- Salt and freshly ground white pepper
Garnish and plating
Instructions
Step 1: Lamb
Combine harissa spice mix and dried herbs with enough grapeseed oil to make a slurry. Brush onto the lamb and refrigerate overnight.
The main components of this dish can also be made as a kebab with other more affordable cuts of lamb such as leg or shoulder.
Step 2: Eggplant purée
Preheat the oven to 350°F (175°C). Slice 2 eggplants in half lengthwise and rub with olive oil, sprinkle with salt and pepper.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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