Lamb steaks with roast aubergine and mint yoghurt
Garlicky lamb leg steaks on soft roasted aubergine with cool mint yoghurt. A simple, Greek style dinner that feels special.
- Time50 min
- LevelEasy
- Costabout £2.42 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine and cherry tomatoes with 2 tablespoons of the oil, the cumin, oregano and a pinch of black pepper on a large tray.
- 2
Roast for 30 minutes, turning once, until the aubergine is soft and golden at the edges.
30 min - 3
Rub the lamb with the remaining oil, half the garlic, the lemon zest and black pepper. Leave while the aubergine cooks.
- 4
Mix the yoghurt with the mint, the rest of the garlic and a squeeze of lemon juice.
- 5
Heat a frying pan until very hot. Cook the lamb for 3 to 4 minutes on each side for pink, or 5 minutes each side for well done.
7 min - 6
Rest the lamb for 5 minutes. Stir the parsley and a squeeze of lemon through the aubergine, then serve the lamb on top with the yoghurt alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.