Lamb Steaks with Eggplant and Chickpea Salad
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.
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. Serves 4