Ingredients
- 500g lamb leg steaks
- 1 clove garlic, bruised
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp mint leaves, finely shredded
- For the yogurt:
- 45g (2 large tbsp) tahini
- 180g Greek style yogurt
- Pinch salt
- 1 clove garlic, crushed
- Juice of ½ lemon or 1 tbsp pomegranate molasses
- 2 aubergines
- ½ a pomegranate, arils removed
- Mint leaves
- To serve: tabbouleh or a green salad
1 Marinate the lamb steaks by placing the bruised garlic, lemon juice and olive oil into a Ziploc bag (I reuse salad leaf bags for this) or tupperware container with a generous pinch of salt. Mix well to ensure the meat is fully covered. Leave to marinate for an hour, or overnight in the fridge.
2 Preheat the oven to 200 degrees. Cut each aubergine in half horizontally. Score the cut side of each in a criss-cross pattern. Place on a tray and drizzle with olive oil. Bake for 20-25 minutes until lightly golden and the aubergine is creamy and soft.
3 Meanwhile, make the tahini yogurt by mixing the yogurt, tahini, salt, garlic and lemon juice or pomegranate molasses together. Taste for seasoning.
4 Place a non-stick pan over a high heat. Add the lamb steaks, cooking on each side for two to three minutes, depending on the thickness of each steak. Leave to rest on a plate for five minutes before slicing thickly.
5 Place each aubergine half on a plate, dollop some tahini yogurt over them and sprinkle with pomegranate arils. Divide the lamb between the plates and garnish with mint leaves. You can also assemble it in a bowl, for sharing. Serve with tabbouleh or a green salad.
