This simple recipe combines the flavours of the Med, cooking lamb with balsamic vinegar, cherry tomatoes, garlic, aubergine and cumin seeds. You could eat this dish with just the vegetables that it comes with or you could roast some baby new potatoes to make it a little bit more satisfying.
- 4 lamb leg steaks
- 400g cherry tomatoes
- 2 large aubergines
- 200g shallots
- 1 tsp. cumin seeds
- 3 large garlic cloves
- 1 tbsp. chopped fresh mint
- 5 tbsp. olive oil
- 3 tbsp. balsamic vinegar
Mix together 3 tbsp. of oil and balsamic and place the steaks into the mixture, covering the steaks in the marinade. Shake off any excess then sprinkle with the cumin seeds, cover and put into the fridge for half an hour or so.
Preheat the oven to 200C.
Skin the shallots and chop the aubergines into inch-sized chunks. Crush the garlic cloves. Place the shallots, aubergines and garlic into a roasting tin and drizzle with the remaining olive oil.
Place into the oven for 10-15 minutes or until the veg are softened.
Meanwhile, seal the lamb shanks in a hot dry pan for around 1 minute on each side.
Take the veg out of the oven and lay the lamb on top of the vegetables. Sprinkle over any remaining marinade or any juices left in the pan.
Put the tin back into the oven for 8-10 minutes, then add the cherry tomatoes and cook for a further 10 minutes or until the lamb is cooked to your liking.