Chef's Pili-Pili Lamb Steak and African Eggplants
Topped with British Mint Broad Bean Pesto
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Ingredients
Marinade
- 200g boneless lamb leg steak
- 4 eggplant, thickly sliced on diagonal
- 1 tbsp British mint chilli sauce
- ½ tsp sea salt
- 1 tsp olive oil
- 1 tbsp herb oil (basil, garlic, sea salt and olive oil blended)
- 1 vine cherry tomato, slight roasted (garnish)
For the Chef's British Mint Chilli Broad Bean Pesto
- 100g broad beans, thawed if frozen, cooked and skinned if preferred
- 25 fresh basil leaves
- 50ml extra-virgin olive oil
- 75g Parmesan cheese, freshly grated
- ½ tsp garlic puree
- 1 tbsp British mint chilli sauce
- 1 tsp lemon juice
Method
Heat a griddle pan over a high heat. Brush the African eggplant slices with herb oil, then fry until browned on both sides, about 8-10 minutes. Remove from heat, then put on side.
Season the steak with British mint chilli and sea salt to taste. Brush a frying pan or heavy-based ridged, cust-iron pan with oil.
Heat until very hot, then cook the steaks quickly for about 2 minutes on each side for rare, 4 minutes for medium, 5-7 minutes for well done, depending on the thickness of the steak. To serve, spoon the British mint chilli pesto over the steak and served with African eggplants and cherry vine tomatoes.
British Mint Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya