[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Chilli lamb steaks with eggplant puree and tabbouleh by WW

Chilli lamb steaks with eggplant puree and tabbouleh

Total Time
30 min
15 min
15 min
Simple and fresh, this is a great way to jazz up your lamb.


Canned cannellini beans, rinsed, drained

240 g, (1 x 400g can)

Lamb leg steak, raw

320 g, (buy 4 x 100g steaks) fat trimmed


1 medium, (300g) peeled, cut into 1cm thick rounds


2 clove(s), unpeeled

Ground cumin

1 tsp

Dried chilli flakes

½ tsp


3 medium, deseeded, finely chopped

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh mint

¼ cup(s), finely chopped

Olive oil

1 tsp

Lemon juice

1 tbs

Oil spray

1 x 3 second spray(s)


1 medium, cut into wedges to serve


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the eggplant and garlic on the tray in a single layer. Lightly spray with olive oil. Bake for 15 minutes or until golden and tender.
  2. Combine the cumin and chilli flakes. Sprinkle the spice mix on both sides of the lamb. Lightly spray a chargrill or non-stick frying pan with oil and heat over medium-high heat. Cook the lamb for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 3 minutes, to rest.
  3. Combine the tomato, parsley, mint, oil and half the lemon juice in a medium bowl. Season with salt and pepper.
  4. Squeeze the garlic from skins and place in a food processor with the eggplant, beans and remaining lemon juice. Process until smooth. Season with salt and pepper.
  5. Serve the lamb with the eggplant puree, the tomato salad, and lemon cheeks.


SERVING SUGGESTION: Mixed salad leaves. TIP: You can keep the eggplant puree in an airtight container in the fridge for up to 3 days.