Life’s a Feast: Lamb loin with grilled aubergine


After making it through a very long, hard winter, it’s now time to reboot from the cold months’ heavy stews and soups. In spring we begin eating lighter, more vibrant and refreshing produce. It is a time to eat foods that are either cooked quickly or eaten raw. This recipe reflects the change of seasons. It contains lamb loin that I picked up from Neat Meats at The Landing in Remarkables Park. A butcher whose name is synonymous with quality, they provide their customers with a huge variety of faultless, restaurant-quality meats at reasonable prices. Enjoy!


2 eggplants, cut lengthways into 5mm-thick slices
2 courgettes thinly sliced length ways (I used a peeler to slice mine)
1 red onion halved lengthways then thinly sliced
2 tablespoons olive oil
4 boneless lamb loins
200g feta cheese crumbled
2 cups cooked quinoa (I do mine in rice cooker, 1 cup uncooked quinoa to 1.5 cups water)
1/2 cup chopped mint leaves
Yoghurt dressing
1/2 cup chopped mint leaves
150g natural yoghurt
2 garlic cloves, finely chopped
Juice of 1 lemon
2 tablespoons baby capers, rinsed, drained
1/4 telegraph cucumber grated and squeezed dry
Rub for lamb
2 anchovies
1/2 teaspoon sea salt
2 tablespoons chopped rosemary
2 cloves garlic chopped
2 tablespoons olive oil
Freshly ground black pepper

1. Combine all the rub ingredients in a mortar and pestle and crush together. If you do not have one, simply chop everything as finely as possible and mix in a bowl. Rub over the lamb and set aside.
2.Brush eggplant and courgette with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat. Cook eggplant in batches for 1-2 minutes each side, until slightly charred. Remove and keep warm. Repeat for the courgette - however it only needs about 30 secs each side.
3. Heat the same chargrill or frypan over medium-high heat and cook the lamb in batches, for about 2-3 minutes each side for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for about 5 mins.
4. Roughly chop the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, season to taste with salt and pepper.
5.Slice lamb, season lightly with salt and arrange on a platter with the eggplant, quinoa, red onion and courgette. Crumble over the feta and sprinkle with the other chopped mint. Drizzle with yoghurt sauce.