The BBC Good Food logo
Greek lamb with smoked aubergine & minty broad beans

Greek lamb with smoked aubergine & minty broad beans

By
A star rating of 3.4 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Lean red meat delivers iron and B vitamins in this protein-packed dinner, with aubergine purée as a delicious alternative to mash

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal366
fat19g
saturates7g
carbs13g
sugars7g
fibre11g
protein30g
salt0.2g
Advertisement

Ingredients

Method

  • STEP 1

    Turn on your hob’s largest gas flame and cook the aubergine directly over it for 7-8 mins, using tongs to turn it every 2 mins, until it is soft and the skin has charred. You can do this on the barbecue or under a hot grill if you don’t have a gas hob. Allow to cool a little.

  • STEP 2

    Mix the lemon zest, half the garlic, the oregano, some black pepper and 1/2 tsp oil, then use to coat the lamb steaks. Boil the broad beans for 4 mins.

  • STEP 3

    Put the aubergine on a large plate and carefully remove and discard the skin. Use a knife and fork to finely chop the flesh, which should now be soft and pulpy. Tip into a bowl with the remaining garlic, the yogurt, tahini and some seasoning, and stir well.

  • STEP 4

    Heat the griddle or barbecue and cook the lamb for 5 mins, turning once. Meanwhile, mix the beans with the lemon juice, remaining olive oil and the mint leaves. Spoon the aubergine purée onto plates and scatter round the minty beans. Top with the lamb and serve with lemon wedges.

Goes well with

Recipe from Good Food magazine, August 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content