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Herb-Crusted Lamb Steak with Aubergine, Tomato and Chickpea Stew

Pan-seared lamb topped with rye herb crumbs served over a savory aubergine, tomato, and chickpea vegetable stew.

HealthyDinnerLambMediterraneanHigh Protein
Estimated Nutrition
Calories
785.4
kcal / serving
785.4 kcal total
Carbs
44.8g
per serving
44.8 g total
Fat
50.2g
per serving
50.2 g total
Protein
42.6g
per serving
42.6 g total
Cook Time
20
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Hummus
GrainsCereals
1
slice
Rye Bread
LegumesPulses
100
g
Chickpeas
canned and drained
Meat
175
g
Lamb Leg Steak
NutsSeeds
2
sprig
Thyme
chopped
1
handful
Parsley
small handful, chopped
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
clove
Garlic
chopped
1
handful
Parsley
chopped
OilsFats
15
ml
Olive Oil
for rubbing lamb
30
ml
Olive Oil
for the stew
Vegetables
0.5
piece
Onion
chopped
0.5
piece
Aubergine
cut into cubes
200
g
Cherry Tomato
canned and drained

Method

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