Lamb leg steaks with grilled eggplant salad
1
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.
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