Lamb Loin, Roast Eggplant with Tahini Dressing, Sushi Rice and Buckwheat Tortillas. Sounds strait forward enough, right? I really love the unique acidity which sushi rice lends to tortilla’s and ‘tex-mex’ style wraps. Here, sourdough starter is used to create a light, airy buckwheat tortilla, laden with pork fat. Serves yourself and three buddies.



1.25 Cups Buckwheat flour
.5 cups Sourdough Starter
1 teaspoon salt
.5 teaspoon baking powder
1/4 cup pork fat (or lamb fat) warm
.5 cup water

Sushi Rice

1 cup short grain rice
.125 cup rice vinegar
8g salt
12g sugar
2 inches kombu

Lamb loin

200 g Lamb loin
1 teaspoon, toasted coriander
.5 teaspoon, toasted cumin
Salt, pimenton picante and freshly ground black pepper


150g eggplant
15g olive oil
1 smashed garlic clove
5g butter
Salt and Pepper

Fried Garlic and Onion

1/2 Onion, thinly sliced
2 cloves garlic, thinly sliced
250ml vegetable oil

Tahini Dressing

!/4 cup tahini
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
1 Tablespoon minced shallot
salt and pepper

15g Cilantro, minced
15g Manchego, grated
40g Chopped Romaine Lettuce

For the tortillas, mix all dry ingredients in a large bowl. Add starter and mix thoroughly. Add warm fat and water interchangeably until all is combined. Knead into a dough, adding more flour if necessary. Divide the dough into six tortillas and flatten slightly. Cover with a towel and leave to rise for 20 minutes. With a floured rolling pin, alternatively, roll the discs into tortillas. Heat a pan over medium-high heat and add a small film of oil. fry tortillas on both sides and keep warm on a plate with a towel covering.

For the sushi rice, mix vinegar, sugar, salt and comb over low heat until combined. Wash the sushi rice three times and leave in cold water on the last rinse for 15 minutes. Drain completely and cook with 1.2x its weight by volume. When the water is absorbed, remove from the heart and leave covered for rive minutes. Season with sushi vinegar to taste.

Season the lamb with crushed spices and peppers but leaving out the salt. Heat a heavy bottom pan over high heat and add a film of oil. Finally, season with salt and cook lam briefly for a minute an a half per side and remove to plate to rest. Slice meat from bone when rested.

For the eggplant, heat olive oil on medium high heat until shimmering and add cut eggplant. Add garlic clove and season with salt and pepper. When caramelized slightly, add butter and foam and toss. remove form heat when cooked.

For garlic and onion, add everything to the oil and heat on medium heat while stirring occasionally. Cook until golden brown and drain and season with salt.

For the tahini dressing, add all ingredients and season with salt and pepper to taste.

To assemble the Lamb Loin Roast Eggplant with Tahini Dressing wraps, add lettuce, grated manchego cheese and coriander.

We’re happy to organize your next business lunch or catered event with avant-guard wraps and sides such as the one featured in this recipe by clicking here.