1 tsp eachground cumin and ground coriander½ tspdried mintFinelygrated rind of ½ lemon and juice of 18lamb neck chopsFor drizzling:olive oilEggplant salad2eggplant, cut into rough 2cm dice½ tsp eachground cumin and smoked paprika120 mlolive oil2 tbsp eachred wine vinegar and lemon juice2 tbsptahini1garlic clove, finely chopped1 cupcoarsely torn flat-leaf parsley½ cupcoarsely torn mint1spring onion, thinly sliced½preserved lemon, flesh discarded, rind rinsed and thinly sliced
For eggplant salad, preheat oven to 200C. Combine eggplant, spices and half the oil in a bowl, season to taste and spread on a baking tray lined with baking paper. Bake until tender and golden brown (10-12 minutes), then tip into a bowl. Meanwhile, whisk vinegar, lemon juice, tahini, garlic and remaining oil in a bowl to combine and season to taste. Drizzle mixture over roast eggplant to taste, toss to coat, then toss with remaining ingredients just before serving.
Heat a barbecue or char-grill pan to high. Combine spices, dried mint and rind in a bowl, then scatter over lamb and season to taste. Drizzle with a little olive oil, then grill until cooked to your liking (6-8 minutes for medium-rare). Rest for 5 minutes, then serve with eggplant salad.