Lamb and eggplant pitas with minty tzatziki

Serves 6 Ready in 45

minutes +

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

2 cloves garlic, crushed

2 tsp ground cumin

tsp smoked paprika finely grated zest and juice of 1 lemon 2 eggplants, sliced into 2cmthick rounds

To serve

4 Tbsp olive oil, pita breads, tomato relish, toasted pine nuts and coriander or parsley leaves

Minty tzatziki

1 telegraph cucumber or 23 lebanese cucumbers

11⁄2 cups plain greek yoghurt

tsp crushed garlic

1 Tbsp lemon juice

23 Tbsp finely chopped fresh mint tsp salt tsp ground black pepper

To serve boutique extra virgin olive oil

Method

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 minty 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 (34 minutes per batch). Serve lamb and eggplant on a platter with warmed pita breads, minty tzatziki, tomato relish, pine nuts and coriander or parsley so everyone can help themselves.

Annabel says: Barbecued lamb and eggplant are always a winning combo. Piled into pita pockets with a tangy yoghurt sauce, they make a delicious easy summer meal.