Warm Salad with Roasted Lamb, Aubergine and Red Onion

Ingredients:

Roast

• 400 g Shoulder/ Chump steak, cut into 2 inch pieces
• 2 large Aubergines, cut into chunks
• 4 cloves Garlic, crushed
• 1 tsp Cumin
• 2 tbsp Olive Oil
• Salt and Pepper

Dressing

• 3 tbsp Olive Oil
• 1 large red Onion, chopped
• 1 large Lemon, juice only

Method:

• Preheat the oven to 220 C/ Gas mark 7.
• Mix the lamb pieces with aubergine chunks with cumin, salt and pepper.
• Heat 2 tbsp of olive oil in the roasting tin and add the crushed garlic, then cook for 1 minute.
• Add the lamb and aubergine mixture to the hot oil in the tin and mix all the contents together. Roast the lamb mixture for 30 minutes in the oven.
• To make the dressing, in a large bowl, mix the 3 tbsp of olive oil with lemon juice and onion.
• Add the roasted lamb mixture to the dressing bowl and mix well.
• Serve with warm Naan bread and Cucumber yogurt.