Barbecued butterflied lamb leg with smoky eggplant

Step 1

Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

Step 2

For smoky eggplant, char eggplant over an open gas flame or on a barbecue on high heat, turning occasionally, until tender (6-8 minutes). Place in a sieve over the sink to drain briefly, then peel, chop, place in a bowl with remaining ingredients and season well. Refrigerate in an airtight container for up to 5 days.

Step 3

For carrot salad, cook burghul in a saucepan of boiling salted water until just tender (4-5 minutes). Drain and combine in a bowl with carrot, onion, garlic, lemon juice and oil and season. Cover and refrigerate for up to a day. Toss through herbs before serving.

Step 4

Heat a barbecue or large char-grill pan to medium-high heat. Bring lamb to room temperature, then barbecue fat-side down first and turn every 10 minutes, until cooked to your liking (40-45 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 20 minutes, then slice and serve with smoky eggplant, carrot salad, lemon wedges, flatbread and yoghurt.