Rump of lamb with spiced aubergine and courgette

Method

1. For the lamb: marinate the lamb with the garlic, rosemary, black pepper and olive oil. Leave for one hour or overnight, if possible.

2. Preheat the oven to 200C/gas 6.

3. Place the lamb in a roasting tin, and cook in the oven for 10-12 minutes, until pink inside.

4. Remove from the oven and leave to rest.

5. For the aubergine and courgette: Fry with the aubergine and courgette in a little olive oil until golden brown. Add a little more olive oil if the aubergine begins to stick. Season lightly with salt and set aside.

6. In a saucepan, sweat the onion in a little olive oil with the remaining whole garlic cloves.

7. After about 10 minutes, add the spices and cook for 1 minute before adding the currants and canned tomatoes. Continue to cook for a further few minutes.

8. Stir in the fresh tomatoes, aubergine and courgette chunks.

9. Check the seasoning and add the freshly chopped herbs. Set aside.

10. For the mint yogurt: In a pestle and mortar add the garlic, mint, sea salt and white pepper and pound to a paste.

11. Stir this into the yogurt and chill in the fridge before using.

12. To serve cut the lamb into thick slices. Place the aubergine mixture on a plate, arrange the lamb next to it and spoon the yogurt dressing over. Garnish with mint leaves and serve with warm flatbread.