If you want to bulk this barbecue meal up a bit, serve it with fluffy steamed couscous. That way you will be sure to have some leftovers to stuff into pita pockets for lunch the next day. Add cubes of feta for your lunch, along with leftover yoghurt sauce and salad, if the lamb has been devoured. This recipe forms part of the December 10 meal planner created in partnership with New World.
Ingredients
| ¼ cup | Olive oil (Main) |
| 4 Tbsp | Chopped oregano leaves (Main) |
| 2 cloves | Crushed garlic |
| ½ tsp | Salt |
| 800 g | Lamb steaks (Main) |
| 1 large | Telegraph cucumber, chopped (Main) |
| 3 large | Plum tomatoes, chopped |
| ½ small | Red onion, finely sliced (Main) |
| 16 | Olives, pitted and chopped (Main) |
| 1 Tbsp | Red wine vinegar |
| 2 Tbsp | Extra virgin olive oil |
| 1 | Eggplant (Main) |
Yoghurt sauce
| ⅓ cup | Natural yoghurt, unsweetened (Main) |
| 1 Tbsp | Fresh mixed herbs, we used mint, dill and oregano (Main) |
| ½ small | Garlic cloves, crushed |
| 1 | Lemon, a good squeeze of juice to taste (Main) |
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Directions
- Mix olive oil, 2 tablespoons of the oregano, garlic and salt and rub all over lamb. Set aside for at least 30 minutes; overnight is better.
- Mix cucumber, tomato, onion, the remaining 2 tablespoons of oregano and olives with red wine vinegar and extra virgin olive oil.
- Slice the eggplant into thick rounds and rub with a little oil. Grill on the barbecue until soft. Grill the lamb at the same time, cooking 2-3 minutes each side to your likeness.
- Rest the meat for a few minutes before slicing into large cubes before serving with the eggplant, also cut in cubes, salad and yoghurt sauce.
- To make the yoghurt sauce, mix yoghurt with chopped herbs, garlic, salt and a good squeeze of lemon to taste.
