500g lamb leg steaks
½ teaspoon turmeric
1 teaspoon garam masala
½ teaspoon smoked paprika
1 tablespoon oil
Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking

2 small aubergines cut into 1cm slices
1 red onion, cut in half through the root then each half into 4 wedges through the root
150g cherry tomatoes on the vine
Oil for brushing
Salt for seasoning.

Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.

Mint and tahini dressing
Handful of mint, leaves shredded
4 scallions, chopped
1 teaspoon tahini
1 teaspoon maple syrup
150ml sour cream
100ml good olive oil
Salt and pepper to taste

Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to taste

Spoon around the platter of lamb and vegetables to serve.