Recipes: Dukkah lamb with smoky aubergines

Add a little North African spice to your cooking with this simple lamb dish

• extra-virgin olive oil
• 2 lamb neck fillets, about 300g
• 1 egg , beaten
• 2 aubergines , cut into fingers
• 200g plum cherry tomatoes
• 1 lemon , zested and juiced
• 1 small garlic clove , crushed
• 20g pack dill , chopped

FOR THE DUKKAH MIX

• 30g hazelnuts , toasted and chopped
• ½ tsp paprika
• 1 tsp garam masala
• 15g sesame seeds

  

  1. Heat oven to 220C/fan 200C/gas 7and oil the base of a roasting tin. Mix the nuts, spices, sesame seeds and ¼ tsp each salt and pepper. Dip the lamb into the egg, one piece at a time, let the excess drip away, then roll in the dukkah. Roast for 20 minutes for just-pink meat (15 minutes if thinnish), and a golden crust. Rest for 5 minutes.
  2. As the lamb cooks, heat a griddle pan till very hot. Toss the aubergines with seasoning and 1 tbsp oil then griddle till softened and charred all over, about 10 minutes. Scatter the tomatoes into the gaps in the pan and sizzle for 2 minutes till the skins start to split. Mix the lemon zest and juice, garlic, dill and 1 tbsp more oil. Add in the hot vegetables and toss, then serve with the lamb.

  PER SERVING

  642 kcalories, protein 39,9g, carbohydrate 12,8g, fat 48,2 g, saturated fat 15,9g, fibre 9g, salt 1,02 g