Pounding the lamb until wafer thin means a very quick cook on the barbecue and ensures tender melt-in-the-mouth meat.
4 lamb leg steaks, about 500 grams
1 large eggplant
sea salt and ground pepper
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 clove garlic, crushed
¼ cup pine nuts, toasted
8 cherry tomatoes, sliced
2 spring onions, thinly sliced
small handful basil, sliced
Parmesan for grating
Cut the lamb between the natural joins to make smaller pieces.
Slice each piece horizontally into two thinner steaks, then place between two sheets of plastic wrap and gently pound with a rolling pin.
Cut the eggplant into 1cm thick rounds.
Brush the lamb and eggplant with olive oil and season both sides.
Preheat the barbecue and cook the eggplant until tender but not falling apart.
Cook the lamb on a very hot flat-plate for about 1 minute each side then transfer to a plate.
Salad: Whisk the olive oil, vinegar and garlic in a large bowl and season. Stir in the pine nuts, tomatoes, spring onions.
To serve: Top the eggplant with the lamb and pour over any meat juices. Add a stack of salad, scatter over the sliced basil and add a good grating of Parmesan and a grind of pepper.