This is a summery delight that I absolutely adore. Serve with toasted pita pockets or roasted potatoes and a big glass of red wine.

SERVES 4

About ½ cup olive oil

1 tablespoon dried oregano

2 large garlic cloves – minced

4 x 200 g (7 oz) lamb rumps

2 large eggplants

A big handful of baby rocket leaves

POMEGRANATE SALSA

⅓ cup extra virgin olive oil

1 teaspoon sugar

Zest of 1 lemon

Juice of 1 juicy lemon

½ cup pomegranate seeds

⅓ cup roasted pistachios – roughly chopped

1 cup finely chopped Italian parsley

¼ cup finely chopped fresh oregano

YOGHURT FETA WHIP

3 garlic cloves

1 cup thick Greek yoghurt

100 g (3½ oz) cow’s milk feta

1 tablespoon extra virgin olive oil

1 tablespoon honey

Juice of 1 lemon

Preheat the oven to 200°C (400°F) fan bake.

Mix 2 tablespoons of the olive oil with the oregano and garlic in a bowl. Add the lamb rumps, mixing well so the lamb is coated. Season with cracked pepper and set aside.

Slice the eggplants into 1.5 cm (⅝ in) rounds. Cut the tops off the 3 garlic cloves for the Yoghurt Feta Whip, keeping the skin on.

Place the eggplant slices and garlic cloves on a lined baking tray, drizzle with ¼ cup of the olive oil and season with salt and cracked pepper. Roast for 35–40 minutes on the lower shelf of the oven.

To make the Pomegranate Salsa, place the olive oil, sugar, lemon zest and lemon juice in a bowl and whisk with a fork. Season with salt and cracked pepper. Add the pomegranate seeds, pistachios, parsley and oregano. Set aside.

When the eggplant has been cooking for 15 minutes, heat a medium pan over a medium/high heat. Add 1 tablespoon of olive oil and when it is starting to smoke, sear the lamb for 1½ minutes on each side until browned. Place the lamb on a baking tray. Roast for about 13 minutes.

Remove the lamb and garlic cloves from the oven. Cover the lamb with tin foil and set aside to rest for 10 minutes.

To make the Yoghurt Feta Whip, squeeze the roasted garlic cloves out of their skins into a food processor or blender. Add the yoghurt, feta, olive oil, honey and lemon juice and blitz until smooth.

This is a summery delight that I absolutely adore. Serve with toasted pita pockets or roasted potatoes and a big glass of red wine.
SERVES 4
About ½ cup olive oil
1 tablespoon dried oregano
2 large garlic cloves – minced
4 x 200 g (7 oz) lamb rumps
2 large eggplants
A big handful of baby rocket leaves
POMEGRANATE SALSA
⅓ cup extra virgin olive oil
1 teaspoon sugar
Zest of 1 lemon
Juice of 1 juicy lemon
½ cup pomegranate seeds
⅓ cup roasted pistachios – roughly chopped
1 cup finely chopped Italian parsley
¼ cup finely chopped fresh oregano
YOGHURT FETA WHIP
3 garlic cloves
1 cup thick Greek yoghurt
100 g (3½ oz) cow’s milk feta
1 tablespoon extra virgin olive oil
1 tablespoon honey
Juice of 1 lemon
Preheat the oven to 200°C (400°F) fan bake.
Mix 2 tablespoons of the olive oil with the oregano and garlic in a bowl. Add the lamb rumps, mixing well so the lamb is coated. Season with cracked pepper and set aside.
Slice the eggplants into 1.5 cm (⅝ in) rounds. Cut the tops off the 3 garlic cloves for the Yoghurt Feta Whip, keeping the skin on.
Place the eggplant slices and garlic cloves on a lined baking tray, drizzle with ¼ cup of the olive oil and season with salt and cracked pepper. Roast for 35–40 minutes on the lower shelf of the oven.
To make the Pomegranate Salsa, place the olive oil, sugar, lemon zest and lemon juice in a bowl and whisk with a fork. Season with salt and cracked pepper. Add the pomegranate seeds, pistachios, parsley and oregano. Set aside.
When the eggplant has been cooking for 15 minutes, heat a medium pan over a medium/high heat. Add 1 tablespoon of olive oil and when it is starting to smoke, sear the lamb for 1½ minutes on each side until browned. Place the lamb on a baking tray. Roast for about 13 minutes.
Remove the lamb and garlic cloves from the oven. Cover the lamb with tin foil and set aside to rest for 10 minutes.
To make the Yoghurt Feta Whip, squeeze the roasted garlic cloves out of their skins into a food processor or blender. Add the yoghurt, feta, olive oil, honey and lemon juice and blitz until smooth.

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?