Grilled lamb chops, aubergines, green olives, mint

Preheat the oven to 180°C and prepare the BBQ if using

Heat a large sauté pan over a medium heat and add a lug of olive oil. Season the aubergine slices well and pan fry them on both cut sides until nicely browned

Place the slices of aubergine in the oven and cook until tender – this will depend on the size of your aubergine, but check them after 15 minutes. Reserve and keep warm

If not using a barbecue, heat up a griddle pan over a very heat heat

Season the chops and rub with olive oil. Seal the chops on both sides on the BBQ or griddle to caramelise them. Reduce the heat on the griddle pan, or move the chops to a cooler spot on the barbecue, and cook for 6–7 minutes until just cooked and pink. Rest in a warm spot on a plate for a few minutes

Heat the extra virgin olive oil in a small pan with the cumin seeds, garlic and coriander seeds until they start to fry and brown. Add the mint, olives and the vinegar then remove from the heat

Pour the meat juices from the lamb into the dressing and adjust the seasoning to taste

Serve the lamb with the roasted aubergine and spoon over the dressing. Garnish with more mint leaves and serve with some creamy yoghurt if desired