Griddled lamb leg steaks with roasted aubergines, tomatoes and couscous
Do you need a quick and delicious meal in a hurry? Make my griddled lamb steaks with roasted aubergines, tomatoes and couscous. Drizzle with yogurt dressing and scatter with pomegranate seeds and chopped pistachios for a colorful and delicious quick meal.
Servings: 4 servings
Ingredients
- Ingredients
- 4 leg lamb leg steaks
- 2 large eggplant (= aubergine), or use 4 small ones
- ⅓ cup + 1 tbsp (100ml) olive oil plus more to drizzle
- 3 tsp ground sumac
- 2 garlic cloves minced
- 9 oz (250g) cherry tomatoes halved
- zest of 1 lemon
- salt and pepper to season
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- To serve
- 11 oz (320g) couscous allowing for 3 oz (80g) per person
- 1 ⅔ cups (400ml) hot vegetable stock
- seeds from half a pomegranate
- handful pistachios roughly chopped
- handful fresh mint leaves
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- Yogurt dressing
- 5 tbsp Greek style yogurt
- juice of half a lemon
- 1 tsp pomegranate molasses
- 1 garlic clove minced
- water as needed
- salt to taste
Instructions
- Preheat the oven to 200C. Drizzle a large heavy tray with a little olive oil.
- Mix the olive oil, sumac and minced garlic together. This marinade will be used on both the lamb and the aubergines.
- Mix yogurt, lemon juice, pomegranate molasses, minced garlic together. Add enough water to thin the dressing and salt, to taste.
- Cut the aubergines lengthwise into thick slices and cut a criss-crosss pattern on one side. If you are using small aubergines you can slice them in half lengthwise.
- Brush the aubergines with the oil marinade and roast, cut side up, in the oven for 20 minutes.
- Meanwhile rub a little of the oil marinade on the lamb steaks, sprinkle with the lemon zest and season with salt and pepper. Set aside.
- Add the sliced tomatoes to the tray of aubergines and drizzle with a little marinade. Season with liberally with salt and pepper and return to the oven for a further 10-15 minutes.
- While the tomatoes are roasting, put the couscous in a bowl and cover with the hot stock. Mix to combine, cover the bowl with a plate and set aside.
- Heat a griddle pan on the stove. Add the lamb steaks and cook for 2 minutes on each side for medium-rare and up to 3 minutes on each side for medium-well done.
- Leave the steaks to rest for 5 minutes while you assemble the rest of the dish.
- Fluff the couscous with a fork and spread over a large platter.
- Top with the roast aubergines and tomatoes.
- Slice the lamb steaks and add to the platter.
- Scatter the chopped pistachios, pomegranate seeds and mint leaves over the platter and then drizzle with the yogurt dressing.
