Name: Barbecued lamb moussaka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 extra-trim lamb leg steaks; 1 teaspoon dried oregano leaves; 2 tablespoon lemon juice; 1 tablespoon olive oil or rice bran oil; 2 medium eggplant, cut crosswise into 1.5 cm slices; 2 large tomatoes, cut crosswise into 1.5 cm slices; olive oil cooking spray; 1 cup greek-style natural yogurt; 2 garlic cloves, crushed; 1 tablespoon flat-leaf parsley, finely chopped; 50 gram baby rocket leaves, to serve

Ingredients

4 extra-trim lamb leg steaks

1 teaspoon dried oregano leaves

2 tablespoon lemon juice

1 tablespoon olive oil or rice bran oil

2 medium eggplant, cut crosswise into 1.5 cm slices

2 large tomatoes, cut crosswise into 1.5 cm slices

olive oil cooking spray

1 cup greek-style natural yogurt

2 garlic cloves, crushed

1 tablespoon flat-leaf parsley, finely chopped

50 gram baby rocket leaves, to serve

Method

1.Place lamb in a large shallow glass dish. Combine oregano, juice and oil in a small jug. Drizzle mixture over lamb; turn to coat. Cover with plastic food wrap; chill for 15 minutes.

2.Preheat a lightly oiled barbecue plate to moderately high. Add lamb: cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

3.Meanwhile, spray vegetables with oil. Cook for 1-2 minutes each side or until browned and tender. Combine yogurt, garlic and parsley in a medium bowl.

4.Place eggplant on plates. Top with tomato, lamb and rocket. Serve at once with yogurt dressing.

You can use flattered chicken thigh fillets instead of lamb leg steaks; cooking time will vary. Select firm eggplant with smooth, glossy skin.
Note

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Ingredients

Method

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