ingredients
serves 4
4 lamb leg steaks
1 medium eggplant, trimmed
olive oil, to brush
salt and pepper
balsamic vinegar, to sprinkle
MINT PESTO
3/8 cup unblanched almonds
1 ounce mint leaves
1 ounce parsley leaves
1 cup extra-virgin olive oil
3/4 cup Parmesan cheese, freshly grated
1 tsp lemon juice
method
1. First make the mint pesto. Spread the almonds on a baking tray and roast at 180°C (160°C fan oven) until well browned. Cool, then put into a food processor with the mint and parsley. Whiz until roughly chopped, adding a little olive oil. Stir in the remaining oil, Parmesan and lemon juice.
2. Slice the eggplant to give 8 good slices. Brush these, and the lamb steaks with olive oil. Season well with salt and pepper.
3. Put the lamb steaks and eggplants on a grill rack or preheated griddle pan and cook for 3 - 5 minutes on each side.
4. Serve the lamb steaks on the eggplant slices. Sprinkle with a little balsamic vinegar and drizzle with the mint pesto. Serve with roasted tomatoes, topped with any remaining pesto.
