Lamb Steaks with Eggplant and Chickpea Salad
Photography by Manja Wachsmuth.
The lamb and eggplant can also be cooked on the barbecue to give them a lovely smoky flavour. Use the flat plate for the eggplant, or cut into thick slices and chop roughly when cooked.
Serves: 4
INGREDIENTS
600 grams boneless lamb leg steaks
olive oil
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 large eggplant cut into 3 cm pieces
sea salt and freshly ground pepper
Salad
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon ground cumin
2 cloves garlic, crushed
½ cup sundried tomatoes, thinly sliced
1 x 400 gram tin chickpeas, drained and rinsed
small handful mint or coriander leaves
1 cup hummus
To serve
roasted nuts, optional (I used almonds)
warm pita breads, optional
METHOD
Preheat the oven to 180°C.
Trim the lamb of excess fat. Toss with a little oil, the cumin and turmeric and place on a large baking tray. Place the eggplant alongside and toss with a little oil. Season the lamb and eggplant generously with salt and pepper.
Roast for 15 minutes. If the lamb is just cooked through, remove and set aside, covered to keep warm. Cooking time will depend on the thickness of the lamb. Turn the eggplant over and continue to cook until tender.
Salad: Whisk the oil, lemon juice, cumin and garlic together in a large bowl and season. Add the eggplant, tomatoes and chickpeas and toss together.
To serve: Add the herbs to the salad and divide the salad and hummus between the plates.
Slice the lamb against the grain and place alongside the salad along with any resting juices. Drizzle over a little olive oil, top with the nuts and a grind of pepper. Serve with the pita breads if using.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!