- 2 vine tomatoes
- 1 aubergine
- 400g tin of chickpeas
- 2 garlic cloves
- 1 lemon
- A handful of oregano, leaves only
- 2 lamb leg steaks
- A handful of rosemary, leaves only
- Sea salt
- Freshly ground pepper
- 3 tbsp olive oil
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Slice the tomatoes into wedges and spread them out on a baking tray. Season with salt and pepper and slide into the oven (no need for oil). Roast for 20 mins.
- 2.
Set a heavy frying pan (preferably ovenproof) over a high heat to warm up. Slice the aubergine in half lengthways and add to the smoking hot pan, cutside down. Cook for 6-7 mins on each side till very soft. Tip onto a chopping board and cool for a few mins, then scoop the soft flesh out of the blistered skin and transfer the flesh to a food processor. Discard the skin. No food processor? See our tip for making the aubergine mash without.
- 3.
Drain and rinse the chickpeas. Tip them into the food processor. Peel 1 garlic clove and grate it in, along with the zest from the lemon. Squeeze in the lemon’s juice. Add most of the oregano leaves, a little salt and pepper and 1 tbsp olive oil. Blend till smooth. Taste and add a pinch more salt, pepper or a glug more of olive oil if you think it needs it. Pop into a heatproof dish, loosely cover with foil and pop in the bottom of the oven to keep warm.
- 4.
Wipe the frying pan clean and set it over a medium-high heat. Rub the lamb steaks with ½ tbsp oil and a good pinch of salt and pepper each. Add them to the hot pan and cook for 2-3 mins on each side. Slide the pan into the oven for a further 8-10 mins to finish cooking the steaks. Frying pan not ovenproof? Transfer the steaks to a baking tray. Once the lamb steaks have finished cooking, pop them on a warm plate, loosely cover with foil and rest for 5 mins.
- 5.
While the lamb cooks, finely chop the rosemary leaves and tip them into a bowl. Peel and grate in the remaining garlic clove.
- 6.
When the tomatoes have finished roasting, take them out of the oven, roughly chop them and stir them into the garlic and rosemary, along with a pinch of salt and pepper and 1 tbsp olive oil.
- 7.
Spoon the mash onto plates and serve with the lamb leg. Finish with the tomato and rosemary salsa, the remaining oregano leaves and a drizzle of the lamb resting juices.
- Tip
No food processor? No problem
To make the mash with a bit of elbow grease, scoop the aubergine flesh out of the blistered skin into a mixing bowl. Add the chickpeas, grated garlic, lemon zest and juice, roughly chopped oregano leaves, olive oil and a pinch of salt and pepper, then use a potato masher to crush everything together. The mash will be chunkier, but just as tasty.
