Photo of Chilli lamb steaks with eggplant puree and tabbouleh by WW

Chilli lamb steaks with eggplant puree and tabbouleh

4
3
3
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Simple and fresh, this is a great way to jazz up your lamb.

Ingredients

Canned cannellini beans, rinsed, drained

240 g, (1 x 400g can)

Lean lamb leg steak

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

Eggplant

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

Garlic

2 clove(s), unpeeled

Ground cumin

1 tsp

Dried chilli flakes

½ tsp

Tomato(es)

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)

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  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.

Notes

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