4 x 100 g lean lamb leg steaks
1 tbsp Moroccan seasoning
1 tbsp olive oil
Salt and pepper, to taste
1 red onion, cut into rings
200 g tub hummus
2 Turkish bread rolls, split and toasted
8 slices eggplant, char-grilled
½ cup fresh parsley leaves
1 large tomato, thinly sliced
Cos lettuce, to serve
Cucumber salad, to serve
- Combine lamb, seasoning and oil in a medium bowl. Season with salt and pepper.
- Cook lamb in a large frying pan over a medium to high heat for about 2 minutes on each side, or until cooked to your liking. Remove. Rest, covered with foil, for 5 minutes. Slice thickly.
- Meanwhile, cook onion in same frying pan, stirring occasionally, for about 5 minutes, or until soft. Remove.
- Spread hummus over rolls. Top with eggplant, parsley, tomato, lamb and onion. Serve with cos lettuce and cucumber salad.