Lamb Steak with Eggplant, Tomato and Mozzarella Salad
Ingredients
- 1 pack Silver Fern Farms Lamb Steaks
- 2 Tbsp olive oil
- 6 fresh sage leaves, chopped finely
- 1 tsp lemon zest
Eggplant, Tomato, and Mozzarella Salad
- ½ eggplant, sliced into ½ cm pieces
- 2 Tbsp olive oil
- 2 large vine-ripened tomatoes, sliced
- 1 x 150 g ball fresh mozzarella, sliced thinly
- 2 Tbsp chopped fresh basil
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
Instructions
Rub the lamb with oil, sage, lemon zest, and season to taste. Heat a BBQ to a medium heat and cook steaks for 3-4 minutes each side (medium-rare). Transfer to a plate, cover, and rest for 5 minutes.
To make the salad, heat a barbecue plate or grill. Brush the eggplant slices with oil. Cook on each side until slightly charred and tender.
On a platter overlap a row of sliced eggplant followed by cheese and tomato slices. Season with chopped basil. Continue down the plate until finished. Drizzle with oil, balsamic vinegar, and extra basil sprigs.