Name: Spiced lamb with eggplant salad
Yield: 4 - 6
Ingredients: 1 tsp each ground cumin and ground coriander; ½ tsp dried mint; Finely grated rind of ½ lemon and juice of 1; 8 lamb neck chops; For drizzling: olive oil; Eggplant salad; 2 eggplant, cut into rough 2cm dice; ½ tsp each ground cumin and smoked paprika; 120 ml olive oil; 2 tbsp each red wine vinegar and lemon juice; 2 tbsp tahini; 1 garlic clove, finely chopped; 1 cup coarsely torn flat-leaf parsley; ½ cup coarsely torn mint; 1 spring onion, thinly sliced; ½ preserved lemon, flesh discarded, rind rinsed and thinly sliced

Ingredients

1 tsp each ground cumin and ground coriander

½ tsp dried mint

Finely grated rind of ½ lemon and juice of 1

8 lamb neck chops

For drizzling: olive oil

Eggplant salad

2 eggplant, cut into rough 2cm dice

½ tsp each ground cumin and smoked paprika

120 ml olive oil

2 tbsp each red wine vinegar and lemon juice

2 tbsp tahini

1 garlic clove, finely chopped

1 cup coarsely torn flat-leaf parsley

½ cup coarsely torn mint

1 spring onion, thinly sliced

½ preserved lemon, flesh discarded, rind rinsed and thinly sliced

Method

Main

1.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.

2.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.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd