Middle Eastern lamb

METHOD

1. Combine spices and black pepper and rub all over the lamb and leave to marinate for 15 minutes or until oven has pre-heated. Put eggplant in the cold oven, drizzled with 1 tablespoon olive oil and garlic.
2. Pre-heat oven to 220ºC. Sprinkle lamb with one tablespoon olive oil and salt and place in the hot oven, reducing temperature immediately to 200ºC. Cook for 20–25 minutes for rare, 30 minutes or so for well done. Remove garlic and eggplant when it is soft and collapsed.
3. When lamb is cooked as desired, remove from oven. Cover with foil and leave to rest in a warm place for 10 minutes. Scoop flesh out of the eggplant as soon as it is cool enough to handle and puree with peeled garlic, salt, pepper and remaining olive oil.
4. Meanwhile, pour hot beef stock over cous cous, cover with a clean cloth and leave 5 minutes to swell. Fork over until fluffy. Add herbs, preserved lemon or lemon zest, nuts, salt and pepper.
5. To serve, place a mound of cous cous on four serving plates. Slice lamb and spoon any juices over. Top with eggplant purée, garnish with micro herbs and serve with green beans.

Lyndey’s note: lamb mini-roasts vary in size from 100g to 400g. Allow 180–200g per person and adjust cooking time for size.