Greek Lamb with Aubergine, Tzatziki and Tomato and Garlic Sauce. Greece is one of my favourite countries to visit for it’s climate, traditional buildings and delicious food. This Greek Lamb recipe is inspired by travels to Greece and the flavours of cuisine. Lamb leg steaks are used in this recipe but most cuts of lamb would work well, as long as they are around the thickness of a rib eye steak.
This recipe is a Summery dish, perfect for cooking on the BBQ. If you are using the BBQ to cook this dish, both the aubergine and the lamb can be grilled over hot coals. I also grow my own herbs and used fresh mint from the garden in this recipe, which is one of the easiest herbs to grow. The lamb is marinated in garlic and herbs and is then grilled and served with punchy tzatziki, a tomato sauce flavoured with cinnamon and smoky grilled aubergine. In this recipe I have used shop bought flatbreads, but if you want to try and make your own try out my recipe: Squash, Chickpea and Coconut Curry with Onion Seed Flatbreads. If you enjoyed my Greek Lamb recipe, then try out my other Greek Recipes.
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TIPS
- Both the aubergine and the lamb can be cooked on the BBQ, just cook the tomato sauce and the tzatziki separately.
- Make it easier by using good quality shop bought tomato sauce, adding in a pinch of ground cinnamon.
- The aubergine could also be grilled to reduce the amount of oil needed.
- The aubergine could be substituted for a courgette or pepper, griddled in the same way.
- Leave out the lamb completely for a delicious aubergine dish.
Greek Lamb with Aubergine and Tomato and Garlic Sauce
Ingredients
- 2 Lamb leg steaks
- 300 ml Greek Yoghurt
- 3 cloves of garlic crushed
- 1 400ml Tin of Tomatoes
- 1 Aubergine halved
- Half Cucumber
- Dried Oregano
- Cinnamon Stick
- Feta cheese
- Fresh mint
- Olive oil
- Flatbreads to serve if you like
Instructions
- Finely chop a tablespoon of fresh mint and mix it in a bowl with the lamb, a tablespoon of olive oil a tablespoon of dried oregano and a third of the crushed garlic. Season with salt and pepper. Leave to marinade in the fridge for a couple of hours, if you have time.
- For the aubergine, use a sharp knife to score the flesh of each half in a criss-cross pattern. Season the flesh with salt and rub into the scored lines, Heat a frying pan on a medium heat and then add two tablespoons of olive oil to the pan. Fry the aubergines in the oil until they are soft and cooked through (about 10-15 minutes). Aubergines suck up oil like a sponge and so you may need to add more.
- For the tomato and garlic sauce, in a saucepan over a medium heat, add one tablespoon of olive oil and a third of the crushed garlic. Simmer for 30 seconds before adding the cinnamon stick, tinned tomatoes and a grind of salt and pepper and simmer for around 10 minutes until thick. Taste and adjust the seasoning. Remove the cinnamon stick before serving.
- Heat a frying pan or griddle pan over a high heat for the lamb and cook for around 4 minutes on each side before taking out of the pan to rest. Depending on the thickness of your lamb steaks, this should cook them to medium but cook more or less depending on your preference.
- For the tzatziki, cut in half lengthways and scoop out the seeds. Finely chop the flesh and add to a serving bowl with a third of the crushed garlic and a good grinding of salt. Mix in two tablespoons of finely chopped fresh mint and the yoghurt.
- Finally, toast the flatbread. Slice the lamb thinly against the grain and serve on top of the flatbread with the tzatziki on top. Spread the tomato and garlic sauce on the plate and top with the aubergine. Sprinkle over a small handful of crumbled feta and chopped fresh mint.
