Griddled lamb leg steaks with roasted aubergines, tomatoes and couscous
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Griddled lamb steaks served with roasted eggplant, tomatoes, and couscous, finished with yogurt dressing, pomegranate, pistachios, and mint. A quick, colorful Mediterranean plate.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Ingredients
- 4 leg lamb leg steaks
- 2 large aubergines (eggplants or use 4 small ones)
- 100 ml | 3 1/2 fl oz olive oil (plus more to drizzle)
- 3 tsp ground sumac
- 2 garlic cloves (minced)
- 250 g | 9oz cherry tomatoes (halved)
- zest of 1 lemon
- salt and pepper to season
- <br>
- To serve
- 320 g | 11 oz couscous (allowing for 80g/3oz per person)
- 400 ml | 1 2/3 cups hot vegetable stock
- seeds from half a pomegranate
- handful pistachios (roughly chopped)
- handful fresh mint leaves
- Yoghurt dressing
- 5 tbsp Greek style yoghurt
- juice of half a lemon
- 1 tsp pomegranate molasses
- 1 garlic clove (minced)
- water (as needed)
- salt (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1033mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1299mg
- Calcium
- 146mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1033MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.