AT A GLANCE
|01||Preheat oven to 220C. Combine lamb, oregano, olive oil, garlic and lemon rind in a large bowl and set aside to marinate.|
|02||For eggplant purée, char-grill eggplant over an open flame on your stovetop, turning occasionally (10-15 minutes; see note). Halve eggplant, drain in a colander, scoop out flesh with a spoon (discard skin), pound in a mortar and pestle with remaining ingredients (except oil), season to taste and gradually add oil until combined.|
|03||Heat a char-grill pan over high heat, add lamb and turn occasionally until seared (2-3 minutes), then transfer to oven and cook until cooked to your liking (5-7 minutes for medium-rare). Cover with foil and rest (5 minutes).|
|04||For parsley and lemon salad, toss ingredients in a bowl, season to taste and serve with lamb and eggplant purée, scattered with sesame seeds.|
Note If you don't have a gas stovetop, roast the eggplant in the oven at 220C, turning occasionally, until skin softens (20 minutes).