Instructions: Clean the lamb of any sinew and fat. Bring to room temperature.

Brush the eggplant and potato round with oil, season and cook them over the chargrill or in a grill pan. Be sure to get the darkened grill marks. Grill until tender but not mushy. Put them to one side.

Slice the courgette and grill the corn, asparagus and squash.

Brush the lamb with olive oil and season. Seal all sides in a hot pan and then roast in a hot oven for 5 minutes, or until medium rare. Let rest for 5 minutes in a warm plate.

To serve:Reheat the vegetables under the grill or in the oven. Place one potato disc on each plate, top with capsicum strips and eggplan(alternate the colours). Quickly saute spinach and place a little on each vegetable stack. Slice the lamb in half on an angle across the grain and stand on top of the vegetable pile. Top the meat with a tbsp of pesto. Put a few drops of balsamic vinegar into some extra virgin olive oil and drizzle around the plate and serve.

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