mediterranean

Seared Lamb with Eggplant Yogurt and Mint

Name: Seared Lamb with Eggplant Yogurt and Mint
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 183 g lamb loin chops or lamb steak; 279 g eggplant, cubed; 24 g olive oil; 6 g garlic, minced; 16 g lemon juice; 129 g plain Greek yogurt; 9 g fresh mint, chopped; 1 g salt; 1 g black pepper

This dish pairs lamb loin chops or lamb steak with eggplant, cubed, plain Greek yogurt and fresh mint, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

57 g Protein

27 g Carbohydrates

38 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g lamb loin chops or lamb steak 256 kcal
279g eggplant, cubed 70 kcal
24g olive oil 212 kcal
6g garlic, minced 9 kcal
16g lemon juice 5 kcal
129g plain Greek yogurt 94 kcal
9g fresh mint, chopped 3 kcal
0.54 tsp (1g) salt 0 kcal
0.54 tsp (1g) black pepper 3 kcal

Cooking instructions

eggplantsalt
Salt the eggplant cubes and let sit 10 minutes; pat dry.
lamb loin chops or lamb steakolive oil
Heat half the olive oil in a skillet over medium-high heat. Sear lamb 2-3 minutes per side for medium-rare to medium; transfer to rest.
eggplantolive oilgarlic
Add remaining olive oil to the skillet. Cook eggplant 6-8 minutes, stirring, until browned and tender. Add garlic and cook 30 seconds.
eggplantlemon juiceblack pepper
Stir lemon juice into the eggplant and scrape up browned bits; season with black pepper.
plain Greek yogurtfresh mintsalt
Mix yogurt with chopped mint and a pinch of salt.
lamb loin chops or lamb steakeggplantplain Greek yogurtfresh mint
Serve sliced lamb over eggplant with mint yogurt spooned on top.