Name: Lamb steaks with eggplant and hommus
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 1
Cuisine: lebanese
Ingredients: 36.40 gm olive oil; 42.00 gm lemon juice; 1 garlic clove, crushed; Olive oil cooking spray; 1 large eggplant, cut lengthways into 4 thick slices; 500g extra-trim lamb leg steaks; 82.50 ml hommus dip; 115g tabouli

Lamb steaks with eggplant and hommus

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Prep Time:
3 minutes

Cook Time:
20 minutes

Total Time:
23 minutes

International lamb steaks: easy, delicious, and budget-friendly main dish.

Ingredients:

36.40 gm olive oil
42.00 gm lemon juice
1 garlic clove, crushed
Olive oil cooking spray
1 large eggplant, cut lengthways into 4 thick slices
500g extra-trim lamb leg steaks
82.50 ml hommus dip
115g tabouli

Instructions:

In a jug, mix together oil, lemon juice, and garlic. Spray a large frying pan with oil and heat over medium-high heat. Cook eggplant, turning and brushing with the lemon mixture, for 3 to 5 minutes on each side until golden and fully cooked. Transfer the eggplant to a plate and cover with foil to keep warm.
Sear lamb for 3 minutes on each side until medium rare or your preferred doneness. Place on a plate, cover with foil, and let it rest for 3 minutes before thinly slicing.
In a jug, whisk together hummus and 1 tablespoon of cold water. Season with salt and pepper. Arrange eggplant slices on plates. Top with the hummus mixture, lamb, and tabbouleh. Serve and enjoy!

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