Lamb Steaks with Egg­plant and Chick­pea Salad

Dish - Everyday Dish - - Mains -

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

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