Minty lamb with eggplant relish

Method

• Step 1
  Squeeze lemon juice into a large saucepan of water and bring to the boil. Cut eggplants into 2cm pieces, add to pan, then cover with a plate or bowl to keep submerged. Cook for 6 minutes or until soft. Drain, then place colander over a bowl to drain until needed.
• Step 2
  Roughly chop tomatoes. Heat 2 tablespoons oil in a frying pan over medium heat. Add tomatoes, chilli flakes and cumin. Crush over garlic. Cook, stirring occasionally, for 15 minutes or until tomatoes are soft.
• Step 3
  Add eggplants, reduce heat to low, then cook for a further 5 minutes. Meanwhile, pick leaves from herbs. Reserve half to serve, then finely chop remainder to coat lamb. Heat remaining 1 tablespoon oil in a frying pan over medium heat. Cook lamb for 2 minutes each side for medium or until cooked to your liking.
• Step 4
  Rest lamb for 5 minutes. Meanwhile, combine paprika, sumac and chopped herbs on a plate. Roll lamb in herb mixture, season with salt and pepper, then cut into slices.
• Step 5
  Divide couscous among plates. Top with lamb and eggplant relish. Scatter with reserved herb leaves and serve with yoghurt.