Taken from Fresh and Light by Donna Hay (£18.99; Hardie Grant)
Method
Combine the oil, vinegar, oregano, salt and pepper and brush over the lamb and eggplant. Cook on a hot char-grill pan or barbecue for 3–4 minutes each side or until the eggplant is dark golden and tender and the lamb is cooked to your liking
Thickly slice the lamb and divide between serving plates with the eggplant. Top with the mint, dill and feta. Combine the lemon juice and honey and spoon over the lamb to serve
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped oregano
- sea salt and cracked black pepper
- 550g lamb backstraps (boneless loin)
- 2 small eggplants (aubergines), sliced lengthways
- 1½ cups mint leaves
- ½ cup dill sprigs
- 150g firm feta, crumbled
- 1 tablespoon lemon juice
- 1 teaspoon honey
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