Dukkah lamb with smoky aubergines

30 minutes ■ Serves 2 ■ EASY

extra-virgin olive oil
lamb neck fillets 2, about 300g
egg 1, beaten
aubergines 2, cut into fingers
plum cherry tomatoes 200g
lemon 1, zested and juiced
garlic 1 small clove, crushed
dill 20g pack, chopped
DUKKAH MIX
hazelnuts 30g, toasted and chopped
paprika 1/2 tsp
garam masala 1 tsp
sesame seeds 15g

■ Heat oven to 220C/fan 200C/gas 7 and oil the base of a roasting tin. Mix the nuts, spices, sesame seeds and 'A tsp each salt and pepper. Dip the lamb into the egg, one piece at a time, let the excess drip away, then roll in the dukkah. Roast for 20 minutes for just-pink meat 05 minutes if thinnish), and a golden crust. Rest for 5 minutes.
■ As the lamb cooks, heat a griddle pan till very hot. Toss the aubergines with seasoning and 1 tbsp oil then griddle till softened and charred all over, about 10 minutes. Scatter the tomatoes into the gaps in the pan and sizzle for 2 minutes till the skins start to split. Mix the lemon zest and juice, garlic, dill and 1 tbsp more oil. Add in the hot vegetables and toss, then serve with the lamb.

Dukkah lamb with smoky aubergines