Greek lamb with smoked aubergine minty broad beans
Ingredients
- 1 aubergine
- zest and juice 0.5 lemon plus wedges to serve
- 2 large garlic cloves finely grated
- 1 tsp fresh oregano or 0.5 tsp dried
- 2 tsp extra virgin olive oil plus 0.5 tsp
- 2 lean lamb leg steaks about 100g/4oz each, all visible fat removed
- 100g (podded weight) baby broad beans fresh or frozen
- 2 tbsp Greek bio yogurt
- 2 tsp tahini
- 12 mint leaves roughly torn
Instructions
Greek lamb with smoked aubergine & minty broad beans serves 2 original recipe by BBC Good Food.
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