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Photo of Lamb leg steaks with grilled eggplant salad by WW

Lamb leg steaks with grilled eggplant salad

6
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Sebago potato

340 g, (2 medium), peeled, very thinly sliced

Eggplant

800 g, thinly sliced into rounds

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Garlic

½ clove(s), crushed

Fresh mint

1 tbs, finely chopped

Olive oil

2 tsp

Lamb leg steak, raw

320 g, (Buy 400g), fat trimmed

Tomato(es)

2 medium, sliced

Lebanese cucumber

2 medium, sliced

Red onion

¼ medium, thinly sliced

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange potato in a single layer on prepared tray. Lightly spray with olive oil. Bake for 25 minutes.
  2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Lightly spray eggplant with oil. Cook, in batches, for 3 minutes each side or until tender and lightly browned. Transfer to a plate.
  3. Combine yoghurt, garlic and mint with 2 tablespoons water in a small bowl. Season with salt and pepper.
  4. Heat oil in same frying pan over medium-high heat. Season lamb with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Set aside for 2 minutes to rest. Thickly slice.
  5. Arrange potato, eggplant, tomato, cucumber and onion on serving plates. Season with salt and pepper. Serve with lamb and yoghurt sauce.

Notes

SERVING SUGGESTION: Mixed salad leaves drizzled with a little of the yoghurt sauce. TIP: or a budget-friendly alternative, you can replace lamb with lean beef rump steak.

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