4-5 garlic cloves, crushed
25g anchovy fillets, finely chopped
zest and juice of 2 lemons
6 tablespoons olive oil
600g lamb loins, fillet or backstrap
2 eggplants, halved lengthwise
4 tablespoons capers, drained well
¼ cup slivered almonds
100g feta, crumbled
½ cup mint leaves, roughly chopped

In this simple and elegant barbecue meal, lamb and eggplant are dressed with Greek flavours. The type of lamb you choose will affect cooking times so adjust accordingly. If you have pescatarians to cater for, keep the eggplant and lamb separate and you could always spoon some warm lentils, tossed with olive and lemon, over the plain eggplant to boost the protein.


1.Combine the garlic, anchovies, lemon zest and juice and 4 tablespoons of the olive oil and season with pepper.
2.Place the lamb and eggplant in a dish and toss well with the marinade.
3.Leave to marinate for 30 minutes to 2 hours.
4.Heat the remaining 2 tablespoons olive oil in a frying pan and fry the capers for about 4 minutes until dried out and crisp.
5.Carefully remove to a piece of kitchen paper to drain, reserving as much oil in the pan as you can.
6.Add the almonds to the pan and cook, stirring, for 2-3 minutes until golden. Set aside.
7.Heat a barbecue or grill to very hot.
8.Sprinkle the lamb and eggplant with salt.
9.Barbecue the lamb for about 3-8 minutes until seared and medium rare, then cover with foil and leave in a warm place to rest.
10.When rested, slice the lamb thickly.
11.Barbecue the eggplant for about 5 minutes each side until very soft.
12.Arrange the lamb and eggplant on a platter and scatter with the feta, capers, almonds and mint.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Sara Black

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