GREEK LAMB WITH SMOKED AUBERGINE & MINTY BROAD BEANS

Greek lamb with smoked aubergine & minty broad beans image

Lean red meat delivers iron and B vitamins in this protein-packed dinner, with aubergine purée as a delicious alternative to mash

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 10

Ingredients

1 aubergine
zest and juice 0.5 lemon, plus wedges to serve
2 large garlic cloves, finely grated
1 tsp fresh oregano or 0.5 tsp dried
2 tsp extra virgin olive oil, plus 0.5 tsp
2 lean lamb leg steaks, about 100g/4oz each, all visible fat removed
100g (podded weight) baby broad beans, fresh or frozen
2 tbsp Greek bio yogurt
2 tsp tahini
12 mint leaves, roughly torn

Steps:

Turn on your hob's largest gas flame and cook the aubergine directly over it for 7-8 mins, using tongs to turn it every 2 mins, until it is soft and the skin has charred. You can do this on the barbecue or under a hot grill if you don't have a gas hob. Allow to cool a little.
Mix the lemon zest, half the garlic, the oregano, some black pepper and 1/2 tsp oil, then use to coat the lamb steaks. Boil the broad beans for 4 mins.
Put the aubergine on a large plate and carefully remove and discard the skin. Use a knife and fork to finely chop the flesh, which should now be soft and pulpy. Tip into a bowl with the remaining garlic, the yogurt, tahini and some seasoning, and stir well.
Heat the griddle or barbecue and cook the lamb for 5 mins, turning once. Meanwhile, mix the beans with the lemon juice, remaining olive oil and the mint leaves. Spoon the aubergine purée onto plates and scatter round the minty beans. Top with the lamb and serve with lemon wedges.

Nutrition Facts : Calories 366 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium