Instructions: For the marinade mix 2 crushed garlic cloves with 2 tbsp mint3 tbsp olive oil and seasoning.

Score the fat on the meat then place the lamb in a shallow dish and spoon over the marinade.

Cover and leave to marinate in the refrigerator for about 30 minutes.

Halve the aubergine lengthwise score the flesh deeply and drizzle 1 tbsp oil over the cut surfaces.

Place cutside down in the small roasting tin on the floor of the roasting ovenand bake for 20 to 25 minutes until well browned underneath and soft.

Leave until cool enough to handle then dice the flesh.

Preheat a grill pan (castiron ridged skillet) on the floor of the roasting ovenfor 7 to 10 minutes.

Meanwhile heat the remaining oil in a frying pan on the simmering plate. Add the onion and remaining garlic clove and cook stirring for 10 minutes.

Move the hot grill pan to the boiling plate.

Place the lamb steaks in the pan and cook for 5 minutes.

Turn the lamb steaks over place the grill pan on the floor of the roasting ovenand cook for 5 minutes until welt browned on the outside but still pink in the middle.

Add the aubergine to the onion and garlic together with the remaining mint crumbled feta cheese parsley and lemon juice. Season with salt and pepper to taste.

Transfer the lamb to warmed serving plates and spoon over any pan juices. Garnish with lemon wedges and mint leaves and serve with the aubergine relish.

Serves 4

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