Come Dine With Me Australia

Try David's main from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • North African Lamb Rack

  • 1 tbsp ground black pepper

  • 1 tbsp all spice

  • 1 tbsp cinnamon

  • 1 tbsp turmeric

  • 1 tbsp cumin and

  • 1 tbsp ginger powder

  • .5 tbsp of nutmeg

  • .5 tbsp cloves.

  • .5 cup Olive Oil

  • 3 cloves Garlic

  • 1 tbsp sea salt

  • Baba Ganoush

  • 2 eggplants

  • 2 tbsp tahina paste

  • 1 lemon

  • 2 garlic cloves, crushed

  • 3 tbsp Olive Oil

  • 1 handful chopped parsley

  • Salt to taste

  • Almond and Lemon French Beans

  • 300g French Beans

  • 4 tbsp Olive Oil

  • 2 tbspSlivered Almonds

  • 1 Lemon

  • Rosemary Potatoes

  • 1.5 potatoes per person

  • .5 cup of duck fat

  • 2 tbsp rosemary leafs

  • 1 tsp sea salt


  • North African Lamb Rack:

  • 1.

    Pre heat oven to 220 C.

  • 2.

    In a mortar and pestle place the following ground spices: black pepper, all spice, cinnamon, turmeric, cumin and ginger power and combine.

  • 3.

    Add nutmeg and cloves.

  • 4.

    To this add garlic and sea salt.

  • 5.

    Pound this to a paste and add olive oil.

  • 6.

    Rub this mixture all over the lamb racks and leave to marinate in the fridge for a number of hours.

  • 7.

    Remove from the fridge one hour prior to roasting.

  • 8.

    Place on an oven rack and roast for 15 minutes.

  • 9.

    Remove and let rest for 15 minutes.

  • Baba Ganoush:

  • 1.

    Char the eggplants on the BBQ grill until black on all sides.

  • 2.

    Cut and scoop the flesh out and place in a bowl.

  • 3.

    Add tahina paste, lemon juice, garlic cloves, salt to taste and olive oil.

  • 4.

    Blend the mixture and add chopped parsley.

  • Almond and Lemon French Beans:

  • 1.

    Lightly steam the trimmed beans.

  • 2.

    Remove from heat and refresh in cold water.

  • 3.

    In a pan heat some olive oil and lightly brown the slivered almonds and then add back the beans.

  • 4.

    Once the beans are warmed and the juice and zest of a lemon and serve.

  • Rosemary Potatoes:

  • 1.

    Peel potatoes and cut each into three large chunks.

  • 2.

    Place into salted boiling water until tender and a little soft on the outside but not so cooked that they break up when taken from the water.

  • 3.

    Once cooked drain and dry on paper towel until completely cold.

  • 4.

    Place the potatoes in a heavy oven tray and roll in duck fat and place into the hottest oven until golden and crunchy. Make sure to turn every 15 minutes or so.

  • 5.

    For rosemary leafs and put into a mortar and pestle and grind to a paste with teaspoon of course sea salt.

  • 6.

    Combined the mixture in a bowl with a tablespoon of course sea salt and toss through the hot potatoes once they have been removed from the oven.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 294kj
  • Fat Total 26g
  • Saturated Fat 5g
  • Protein 2g
  • Carbohydrate 15g
  • Sugar 4g
  • Sodium 430mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Awesome recipe, I have cooked it four times now and you just can't go wrong!
Posted by Rosanna7Report
Posted by Hot ChilliReport
Just watched the replay and he put a tablespoon of Creme Fraiche in the Baba Gaunoush