Name: Greek lamb with smoked aubergine & minty broad beans
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 1 aubergine; zest and juice 0.5 lemon plus wedges to serve; 2 large garlic cloves finely grated; 1 tsp fresh oregano or 0.5 tsp dried; 2 tsp extra virgin olive oil plus 0.5 tsp; 2 lean lamb leg steaks about 100g/4oz each, all visible fat removed; 100g (podded weight) baby broad beans fresh or frozen; 2 tbsp Greek bio yogurt; 2 tsp tahini; 12 mint leaves roughly torn

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Greek lamb with smoked aubergine & minty broad beans

Greek lamb with smoked aubergine & minty broad beans

Sara Buenfeld

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Serves 2

Easy

Prep: 20 mins

Cook: 15 mins - 20 mins

A star rating of 3.4 out of 5.5 ratingsRate

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Lean red meat delivers iron and B vitamins in this protein-packed dinner, with aubergine purée as a delicious alternative to mash

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 aubergine
zest and juice 0.5 lemon

plus wedges to serve
2 large garlic cloves

finely grated
1 tsp fresh oregano

or 0.5 tsp dried
2 tsp extra virgin olive oil

plus 0.5 tsp
2 lean lamb leg steaks

about 100g/4oz each, all visible fat removed
100g (podded weight) baby broad beans

fresh or frozen
2 tbsp Greek bio yogurt
2 tsp tahini
12 mint leaves

roughly torn

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Nutrition: per serving

kcal366
fat19g
saturates7g
carbs13g
sugars7g
fibre11g
protein30g
salt0.2g

Method

step 1

Turn on your hob’s largest gas flame and cook the aubergine directly over it for 7-8 mins, using tongs to turn it every 2 mins, until it is soft and the skin has charred. You can do this on the barbecue or under a hot grill if you don’t have a gas hob. Allow to cool a little.
step 2

Mix the lemon zest, half the garlic, the oregano, some black pepper and 1/2 tsp oil, then use to coat the lamb steaks. Boil the broad beans for 4 mins.
step 3

Put the aubergine on a large plate and carefully remove and discard the skin. Use a knife and fork to finely chop the flesh, which should now be soft and pulpy. Tip into a bowl with the remaining garlic, the yogurt, tahini and some seasoning, and stir well.
step 4

Heat the griddle or barbecue and cook the lamb for 5 mins, turning once. Meanwhile, mix the beans with the lemon juice, remaining olive oil and the mint leaves. Spoon the aubergine purée onto plates and scatter round the minty beans. Top with the lamb and serve with lemon wedges.

Recipe from Good Food magazine, August 2015

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A star rating of 3.4 out of 5.5 ratings

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