zest and juice ½ lemon, plus wedges to serve
1 tbsp garlic infused oil
1 tsp fresh oregano or ½ tsp dried
2 tsp extra virgin olive oil, plus ½ tsp
2 lean lamb leg steaks, about 100g/4oz each, all visible fat removed
2 tbsp lactose free yogurt
2 tsp tahini
12 mint leaves, roughly torn
1 tbsp pomegranate seeds*
*Do not exceed, moderate fructan
Turn on your hob’s largest gas flame and cook the eggplant directly over it for 7-8 mins, using tongs to tu
rn 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 infused oil, the oregano, some black pepper and 1/2 tsp oil, then use to coat the lamb steaks.
Put the eggplant 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 infused oil, the lactose free yogurt, tahini and some seasoning, and stir well.
Heat the griddle or barbecue and cook the lamb for 5 mins, turning once.
Spoon the eggplant purée onto plates and scatter round the pomegranate.
Top with the lamb and serve with lemon wedges.
Recipe adapted from: Good Food