CookEat Recipe
Baked Lamb and Aubergine with Yogurt
Lamb is baked with oregano and black pepper and combined with roasted aubergine, chickpeas and tomato. Serve over natural yogurt with crisp baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Dice the aubergine into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender. Use canned chickpeas, weighed drained and rinsed.
Step 2
Use raw boneless lamb leg or loin cut into 2 cm pieces. Toss with the remaining tablespoon oil, oregano and black pepper in a separate roasting dish. Roast for about 12–18 minutes, turning once, until a clean thermometer reads 71°C in the thickest pieces.
Step 3
Wash and dice the tomato. Fold it with the chickpeas into the lamb dish for the final 3–5 minutes to warm; ensure the lamb reaches its target temperature. Combine with the tender aubergine and rest 3 minutes off the heat.
Step 4
Slice and toast the baguette at 200°C for 5–8 minutes. Spread the yogurt on six plates, spoon the warm lamb and vegetables above it and serve with the toasts.
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