2 cloves of garlic, crushed
Zest and juice of a lemon
1 tsp finely chopped oregano
4 Tbs extra virgin olive oil
800g lamb back strap, denuded
1 large eggplant
500mL vegetable oil for frying
400g tinned chickpeas, drained
1 garlic clove
200g wild baby rocket
1 shallot, sliced
100g feta cheese
Salt and pepper to season
Combine crushed garlic, lemon zest, oregano and one tablespoon of oil. Add the lamb and marinate for at least two hours, or overnight.
Peel the eggplant and finely slice with a mandolin. Blot any excess moisture with a paper towel. Dust the slices in cornflour and fry in the vegetable oil until crisp and golden.
Add the chickpeas and garlic clove to a blender with half the lemon juice. Puree until smooth.
Combine the rocket, sliced shallot and crumbled feta in a bowl.
Mix the remaining lemon juice with remaining three tablespoons of oil. Dress salad just before serving.
Char grill the lamb over a high heat for 2-3 minutes, depending on thickness. Turn over and cook for a further 2 minutes, or until cooked to your liking. Rest for 5 minutes.
Slice the lamb and place 200 g per plate. Add a quenelle of chickpea puree to the side with a portion of dressed salad. Top the lamb with the eggplant chips.
Recipe provided by Coya