Stranger Foods

Greek lamb with smoked aubergine & minty broad beans

Serves 2 35 mins

35 mins	Total
15 mins	Prep
20 mins	Cook

Many people assume that red meat is bad for you, but eaten in moderation it offers protein, iron and valuable B vitamins. This makes a good choice for a bbq.

Ingredients

x0.5

Metric

Imperial

1 aubergine
½ lemon, zest and juice plus wedges, to serve
2 large cloves garlic, finely grated
1 tsp fresh oregano, or 0.5 tsp dried
2 tsp extra virgin olive oil, plus 0.5 tsp
2 lean leg lamb steaks, all visible fat removed
100 g frozen baby broad beans or soya beans
2 tbsp Greek bio yogurt
2 tsp tahini
12 mint leaves, roughly torn

Instructions

°C

°F

Turn on your largest gas flame and cook the aubergine on top of it, turning it every , for about until it is soft an the skins have charred. You can do this on the bbq if you don't have a gas hob. Allow to cool a little.
Meanwhile, mix the lemon zest, half the garlic, oregano, some black pepper and ½ tsp oil then use this to coat the lamb steaks. Boil the beans for .
Put the aubergine on a large plate and carefully remove and discard the skin, then finely chop the flesh, which should now be soft and pulpy, with a knife and fork. Tip into a bowl and stir with the remaining garlic, yogurt, seasoning and tahini and stir well.
Griddle or bbq the lamb for , turning once. Meanwhile, mix the beans with the lemon juice, remaining olive oil and mint leaves. Spoon the aubergine puree onto plates and scatter round the minty beans. Top with the lamb and lemon wedges then serve.

Nutrition

kcal 366
fat 19 g
saturates 8 g
carbs 13 g
sugar 7 g
fibre 11 g
protein 30 g
salt 0.2 g

Greek lamb with smoked aubergine & minty broad beans

Ingredients

Instructions

Nutrition

BBC Good Food: Cheap & Healthy