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Grilled Lamb Steak with Aubergine, Red Onion, Tomatoes and Mint and Tahini Dressing
Grilled Lamb Steak with Aubergine, Red Onion, Tomatoes and Mint and Tahini Dressing
ratings:
Length:
11 minutes
Released:
Jun 22, 2024
Format:
Podcast episode
Description
500g lamb leg steaks
½ teaspoon turmeric
1 teaspoon garam masala
½ teaspoon smoked paprika
1 tablespoon oil
Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices
1 red onion, cut in half through the root then each half into 4 wedges through the root
150g cherry tomatoes on the vine
Oil for brushing
Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing
Handful of mint, leaves shredded
4 scallions, chopped
1 teaspoon tahini
1 teaspoon maple syrup
150ml sour cream
100ml good olive oil
Salt and pepper to taste Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to tasteSpoon around the platter of lamb and vegetables to serve.
½ teaspoon turmeric
1 teaspoon garam masala
½ teaspoon smoked paprika
1 tablespoon oil
Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking 2 small aubergines cut into 1cm slices
1 red onion, cut in half through the root then each half into 4 wedges through the root
150g cherry tomatoes on the vine
Oil for brushing
Salt for seasoning.Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.Mint and tahini dressing
Handful of mint, leaves shredded
4 scallions, chopped
1 teaspoon tahini
1 teaspoon maple syrup
150ml sour cream
100ml good olive oil
Salt and pepper to taste Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to tasteSpoon around the platter of lamb and vegetables to serve.
Released:
Jun 22, 2024
Format:
Podcast episode
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