The lamb and eggplant can also be cooked on the barbecue to give them a lovely smoky flavour. Use the flat plate for the eggplant, or cut into thick slices and chop roughly when cooked.
600 grams boneless lamb leg steaks
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 large eggplant cut into 3 cm pieces
sea salt and freshly ground pepper
3 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon ground cumin
2 cloves garlic, crushed
½ cup sundried tomatoes, thinly sliced
1 x 400 gram tin chickpeas, drained and rinsed
small handful mint or coriander leaves
1 cup hummus
roasted nuts, optional (I used almonds)
warm pita breads, optional
Preheat the oven to 180°C.
Trim the lamb of excess fat. Toss with a little oil, the cumin and turmeric and place on a large baking tray. Place the eggplant alongside and toss with a little oil. Season the lamb and eggplant generously with salt and pepper.
Roast for 15 minutes. If the lamb is just cooked through, remove and set aside, covered to keep warm. Cooking time will depend on the thickness of the lamb. Turn the eggplant over and continue to cook until tender.
Salad: Whisk the oil, lemon juice, cumin and garlic together in a large bowl and season. Add the eggplant, tomatoes and chickpeas and toss together.
To serve: Add the herbs to the salad and divide the salad and hummus between the plates.
Slice the lamb against the grain and place alongside the salad along with any resting juices. Drizzle over a little olive oil, top with the nuts and a grind of pepper. Serve with the pita breads if using.