Lamb Steaks with Smoky Chickpea & Aubergine Mash Recipe | Abel & Cole
Lamb Steaks with Smoky Chickpea & Aubergine Mash
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Prep: 15 mins
Cook: 30 mins
Organic lamb steaks top off piles of silky mashed chickpeas blitzed with smoky roast aubergine. A warm roast tomato, rosemary and garlic salsa is a rich, sweet twist on the classic tomato salsa.
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769 kcal
(per portion)
Ingredients you'll need
  • 2 tomatoes
  • 1 aubergine
  • 400g tin of chickpeas
  • 1 lemon
  • 2 garlic cloves
  • A handful of oregano, leaves only
  • 2 lamb leg steaks
  • A handful of rosemary, leaves only
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tbsp olive oil
  • 1 tbsp cold water
Step by step this way
  • 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. 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. Cook for 6-7 mins on each side till very soft. Tip onto a 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.

  • 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. Set aside.

  • 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. Carefully 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? Just 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.

    While the lamb is resting, spoon the aubergine and chickpea mash into a small pan and warm over a medium heat for 2-3 mins. Add 1 tbsp of water, if necessary, to loosen the mash up a little.

  • 8.

    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.

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