Athenian Spiced Arni with Aubergine Caviar


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

  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.