Black Pepper Cured Lamb with Aubergine, Peppers and Feta
recipe
Black Pepper Cured Lamb with Aubergine, Peppers and Feta
No commentsIngredients
4 lamb leg steaks
- 4-6 tbsp black peppercorns, cracked
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely crushed
- ½ tbsp tomato puree
- 100ml passata
- 1 tsp sugar
- 4 tbsp vegetable oil
- 1 aubergine, halved lengthways and cut into 2.5cm sections
- 2 red peppers, deseeded and roughly chopped
- 75g feta cheese, diced
- 2 tbsp balsamic vinegar
- 1 tsp oregano or basil leaves
- salt
- basil leaves to garnish
Serves:
4
Preparation:
15
Cook Time:
50
Total Time:
65min
Directions
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- Season the lamb with salt, then sprinkle with the peppercorns. Using the flat of your hand, push the peppercorns into the meat. Marinate at room temperature for up to hrs.
- Heat tbsp olive oil in a pan, add the onion and half the garlic. Cook gently for minutes, then add the tomato puree, passata and sugar and cook for a further minutes.
- In a large frying pan, heat tbsp vegetable oil, add the aubergine and fry for minutes, then add the red peppers and cook for minutes.
- Add the aubergine and pepper mixture to the tomato sauce, reduce the heat, cover and cook for minutes, or until the vegetables are just tender. Stir in the feta cheese and balsamic vinegar. Keep warm.
- Grill or fry the lamb to taste in tbsp vegetable oil, then slice. Heat the remaining olive oil and garlic and the oregano or basil, and stir into the vegetables. Pile on to serving plates and top with the steaks. Garnish with basil leaves.
Source: Tesco
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