Lamb ‘Minute’ Steaks, Eggplant, Basil and Tomato Salad
Photography Aaron McLean.
Pounding the lamb until wafer thin means a very quick cook on the barbecue and ensures tender melt-in-the-mouth meat.
Serves: 4–6
INGREDIENTS
4 lamb leg steaks, about 500 grams
1 large eggplant
olive oil
sea salt and ground pepper
Salad
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 clove garlic, crushed
¼ cup pine nuts, toasted
8 cherry tomatoes, sliced
2 spring onions, thinly sliced
small handful basil, sliced
Parmesan for grating
METHOD
Cut the lamb between the natural joins to make smaller pieces.
Slice each piece horizontally into two thinner steaks, then place between two sheets of plastic wrap and gently pound with a rolling pin.
Cut the eggplant into 1cm thick rounds.
Brush the lamb and eggplant with olive oil and season both sides.
Preheat the barbecue and cook the eggplant until tender but not falling apart.
Cook the lamb on a very hot flat-plate for about 1 minute each side then transfer to a plate.
Salad: Whisk the olive oil, vinegar and garlic in a large bowl and season. Stir in the pine nuts, tomatoes, spring onions.
To serve: Top the eggplant with the lamb and pour over any meat juices. Add a stack of salad, scatter over the sliced basil and add a good grating of Parmesan and a grind of pepper.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.