Coriander crusted Lamb recipe
information
Preparation time: 10 min, Cooking time: 23 min, Cals per serving: 666
ingredients
3 tbsp olive oil, plus extra for greasing
1 large aubergine, cut into 2.5 cm (1 in) cubes
1 tsp cumin seeds
1 garlic clove , crushed
2 boneless lamb steaks, about 300 g (11 oz) total weight
1 tsp ground coriander
1 small red onion , sliced into rings
lemon wedges and fresh coriander to garnish
hummus and toasted flat bread cut into strips, to serve
1 large aubergine, cut into 2.5 cm (1 in) cubes
1 tsp cumin seeds
1 garlic clove , crushed
2 boneless lamb steaks, about 300 g (11 oz) total weight
1 tsp ground coriander
1 small red onion , sliced into rings
lemon wedges and fresh coriander to garnish
hummus and toasted flat bread cut into strips, to serve
method
1. Heat the oil in a frying pan and fry the aubergine for 8 minutes, or until beginning to soften. Add the cumin seeds and garlic, increase the heat and fry the mixture for 5 minutes, or until the aubergine is cooked and golden. Remove from the heat and set aside.
2. Meanwhile, cut each lamb steak into two. Coat with the ground coriander and season with the salt and pepper.
3. Using kitchen paper, wipe a griddle pan or barbecue with olive oil and heat. Fry the lamb on a moderate to high heat for 4 to 5 minutes on each side. Put on serving plates and place the onion rings on the lamb with the aubergines. Garnish with lemon wedges and coriander. Season with black pepper and serve with hummus and toasted flat bread.
2. Meanwhile, cut each lamb steak into two. Coat with the ground coriander and season with the salt and pepper.
3. Using kitchen paper, wipe a griddle pan or barbecue with olive oil and heat. Fry the lamb on a moderate to high heat for 4 to 5 minutes on each side. Put on serving plates and place the onion rings on the lamb with the aubergines. Garnish with lemon wedges and coriander. Season with black pepper and serve with hummus and toasted flat bread.
serving amount
serves: 2
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