Lamb and Eggplant Pitas with Minty Tzatziki

Ready in 45 mins + marinating Serves 6

600g lamb leg, rump or steak, thinly sliced across the grain

2 cloves garlic, crushed

2 tsp ground cumin

½ tsp smoked paprika

Juice of 1 lemon and zest, finely grated 2 eggplants, sliced into 2cm-thick rounds 4 Tbsp olive oil

Pita breads, tomato relish, toasted pine nuts and coriander or parsley leaves, to serve

MINTY TZATZIKI

1 telegraph cucumber or 2-3 lebanese cucumbers

1½ cups plain Greek-style yoghurt

½ tsp crushed garlic

1 Tbsp lemon juice

2-3 Tbsp finely chopped fresh mint

½ tsp salt

½ tsp ground black pepper Boutique extra virgin olive oil, to serve

Toss lamb with garlic, cumin, paprika, lemon zest and juice, salt and pepper. Cover and chill for up to 3 hours.

While lamb marinates, make tzatziki. Peel cucumber if skin is tough. Cut in half lengthwise, scoop out the seeds then grate or finely dice flesh. Combine with all other ingredients and chill for at least 30 minutes and up to 24 hours until needed. Just before serving, drizzle with a little boutique extra virgin olive oil and season with pepper. Delicious as a dip with cucumber or other fresh vegetables.

Brush eggplant slices on both sides with oil and season with salt and pepper.

Barbecue eggplant over medium heat until tender (about 8 minutes each side), then stack on a plate while you barbecue lamb in a single layer over high heat until just cooked through (3-4 minutes per batch). Serve lamb and eggplant on a platter with warmed pita breads, tzatziki, tomato relish, pine nuts and coriander or parsley so everyone can help themselves.