Grilled lamb and eggplant with feta and mint

I don't mind a bit of Donna Hay. There's divided opinion as to whether she is a chef or a cook. So what. She's got some really great recipes that are simple, usually pretty tasty, and have lots of fun things like mint and chilli. Not everyone wants to be Matt Moran. Not that there's anything wrong with that. This one is super tasty, light on carbs and looks a treat on the plate. Always important. Donna calls for lamb backstraps but I usually use a rolled boneless lamb which I roast in the oven, rest and slice. Don't fuss too much on measuring the herbs. Buy your usual bunch and then shove them around until it looks ok. 

Serves 4

Ingredients

good slug of olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano
500g of lamb backstraps
2 eggplants sliced
1½ cups mint leaves
½ cup dill sprigs
150g feta, crumbled (I use Danish)
1 tablespoon lemon juice (fresh please!)
1 teaspoon honey

Method

Combine the olive oil, vinegar, oregano, and a good sprinkling of sea salt and cracked black pepper, and brush over the lamb and eggplant.

Cook on a hot char-grill or bbq plate (because it looks nicer) or on your regular frypan, for 3-4 minutes each side, until the eggplant is dark and tender, and the lamb is cooked to your liking, perhaps a little pink.

Thickly slice the lamb and divide between the plates, top with eggplant, then top with mint, dill and feta.

Combine the lemon juice and honey and spoon over. If you're serving this to your husband, keep quiet about there being no potatoes. I've served this meal to mine about five times and he still hasn't cottoned on.