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Greek Lamb with Smoky Aubergine & Minty Beans

Greek Lamb with Smoky Aubergine

This gorgeous Greek Lamb dish is crammed with body boosting nutrients including iron, b-vitamins and plenty of protein, plus it’s relatively low cal!

Quick Facts

366 Calories
40g Protein
13g Carbs
18g Fat
35m Time
2 Serves

Perfect For

Getting Lean
Gluten Free

Ingredients

  • 1 aubergine
  • Zest and juice ½ lemon, plus wedges to serve
  • 2 large garlic cloves - finely grated
  • ½ tsp dried oregano
  • 2 tsp extra virgin olive oil, plus ½ tsp
  • 2 lean lamb leg steaks, about 100g/4oz each - all visible fat removed
  • 100g baby broad beans - fresh or frozen
  • 2 tbsp Greek bio yogurt
  • 2 tsp tahini
  • 12 mint leaves - roughly torn
Cook/Prep:35m
Serves: 2
Calories: 366
Fat: 18g
Sat Fat: 7g
Carbs: 13g
Fibre: 11g
Protein: 40g

Method:

  1. Crank up the grill to high and place the aubergine directly beneath it, turn occasionally until the skin is soft and charred then remove and allow to cool.
  2. Mix together the lemon zest, half the garlic, oregano, black pepper and ½ tsp. oil.
  3. Rub all over the lamb steaks and pop the broad beans on to boil for four minutes.
  4. Once cooled, place the aubergine on a large plate and remove the skin. Using a knife and fork, finely chop the flesh and tip into a bowl with the rest of the garlic, yogurt, tahini and season well.
  5. Now, heat a griddle and cook the lamb for five minutes, turning once.
  6. Meanwhile, mix the lemon juice, remaining oil and mint leaves.
  7. Spoon the aubergine onto a plate, scatter around the beans and top with the lamb to serve.

Buy The Ingredients:

Just £1.40