Tandoori lamb with borani salad and baba ghanoush

1. In a mortar and pestle grind onion and garlic. Add 1 tbsp water to form a paste.
2. Pour onion mix into a shallow dish and add the rest of the ingredients and mix well. Cover lamb fillets with marinade and refrigerate for at least two hours - overnight is the best.
3. Once marinated, remove from fridge to bring lamb up to room temperature. Preheat oven to 180ºC.
4. Wipe excess marinade off lamb fillets. Heat a splash of oil in a medium-heat pan and sear both sides of lamb for 1-2 minutes until browned.
5. Lightly spread with a tsp of marinade and place on an oven rack to finish for roughly 6-8 minutes. You want to cook the lamb to medium rare but timing depends on the size of the fillets.
6. Once cooked, remove from oven and rest for 4 minutes. Slice just before serving.

Borani salad

1. Mix chickpeas, red onion and parsley.
2. In another bowl mix lemon zest, juice, mint, oil, yogurt and cumin and whisk well. Add dressing to the chickpeas mixture.
3. When ready to serve mix through the washed spinach leaves. 

Baba ghanoush

1. Preheat oven to 200ºC. Prick eggplants with a fork and bake for 30-40 minutes.
2. Once eggplant is cooked, dip in cold water. The skin should peel off easily, then place in a medium bowl with the rest of the ingredients and blend with a hand whizz.
3. Season to taste. Serve the sliced lamb on the borani salad with a dollop of baba ghanoush and some pita bread.