Lamb Steaks with eggplant salad

Serves:

Serves 4

Ingredients

• 2 cloves garlic
• 1/2 tsp sea salt
• 1 tbsp rosemary
• 1 tbsp continental parsley
• 1 lemon, rind, finely grated
• 1 tbsp olive oil
• 600g lamb rump steaks

For salad:

• 2 (500g) eggplants
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup parsley leaves

Method

In a mortar and pestle, crush together garlic and salt. Add herbs and lemon rind and continue to pound to form a rough paste. Add oil and combine well. Coat lamb rumps in the mixture, cover and leave to marinate for 1-2 hours.

Meanwhile, to make the salad, heat oven to 200°C conventional (180°C fan-forced). Lay whole eggplant on a baking tray and cook for 30 minutes until a skewer can be easily inserted into the flesh. Allow to cool.

In a bowl, whisk together oil, lemon juice and garlic. Halve the eggplants and scoop out the flesh, then dice it roughly and add to the dressing with the parsley. Stir well.

Heat a frying pan or grill pan over high heat. Cook lamb steaks for 3 minutes. Turn over and cook for a further 1-2 minutes (for medium-rare). Transfer to a plate and allow to rest for a few minutes. Serve with eggplant salad.

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Serving Suggestions

Note

• If you can't find lamb rumps, use lamb chops or cutlets.
• For an even easier alternative, serve with a good-quality store-bought babaganoush.
• Recipe by Greer Worsley, who blogs at Typically Red.