Greek Lamb with Aubergine and Tomato and Garlic Sauce
Greek food is perfect for sunny weather and this Greek Lamb dish will bring you to Greece with warming spices, creamy tzatziki and lots of garlic.
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.
