Athenian Spiced Arni with Aubergine Caviar

A twist on Greek flavours, this lamb and aubergine dish is unusual but delicious.


Serves 4
500g FAGE Total
4 leg of lamb steaks
4tbsp cumin
1 bunch coriander
2 large aubergines, diced
100ml white wine vinegar
50g brown sugar
500ml thick chicken stock
25g shallots, diced
Salt & pepper
Olive oil

Serves 4
  1. Empty the FAGE Total Yoghurt into a bowl and mix in 90% of the cumin. Chop the coriander and add half to the yoghurt marinade.
  2. Pour the yoghurt marinade over the lamb steak and leave to marinate for 12 hours.
  3. Gently fry the aubergine in a little olive oil until soft and translucent. Add the vinegar and sugar and reduce slowly.
  4. When the aubergine has reduced to a sticky compote, season to taste.
  5. For the sauce, sautée the diced shallots with the remaining cumin and add the chicken stock. Reduce by ¾ then whisk in the remaining yoghurt marinade from around the marinated lamb.
  6. Pan fry the lamb steaks until golden brown and slice.
  7. To serve, arrange the aubergine caviar in the centre of the plate and place the lamb over it. Drizzle the sauce over and around.