Lamb Steak with Eggplant, Tomato and Mozzarella Salad

By Silver Fern Farms
  • 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

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.