Save to your scrapbook
Sumac lamb chops with aubergine chips & minty yogurt
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 aubergines, cut into chunky chip shapes
1 tbsp olive oil
½ large cucumber
1 tbsp white wine vinegar
½ tsp caster sugar
4 Essential British Lamb Leg Steaks
2 tbsp sumac
½ x 25g pack mint, leaves only, finely chopped
250ml fat free natural yogurt
1. Preheat the oven to 220ºC, gas mark 7. Toss the aubergine with 2 tsp olive oil. Season and roast for 30-35 minutes, tossing halfway through.
2. Meanwhile, peel the cucumber into ribbons with a vegetable peeler, discarding the core. Place in a bowl with the vinegar and sugar. Warm the remaining 1 tsp oil in a nonstick frying pan over a high heat. Rub the lamb with sumac. Season. Fry for 3½ minutes on each side, then transfer to a plate.
3. Drain the cucumber pickling liquid into a bowl, add the mint and yogurt and stir together. Slice the lamb and divide between 4 plates, then serve with the aubergine chips, pickled cucumber and mint yogurt on the side.
Cook’s tip Sumac is synonymous with flavours of the Middle East and has a unique taste, being both tart and fruity at the same time. Made from ground sumac berries, it can be added to recipes before cooking or as a seasoning to finish. It has a particular affinity with chicken and lamb, but also works well with fish, roasted vegetables and salads.
Typical values per serving:
1 of your 5 a day; source of fibre; high in protein.
This recipe was first published in Tue Aug 25 09:00:55 BST 2020.