Step 1

To prepare the lamb, lay it out like a book and make incisions all over it. Sauté the garlic cloves in the oil until soft. Put the garlic and all the other lamb ingredients into a food processor and blitz. Put the lamb into a large container and rub the yogurt mixture all over, pushing as much as possible into the incisions. Cover and leave to marinate in the fridge for about 8 hours.

Step 2

For the aubergines, preheat the oven to 200ºC, gas mark 6. Pierce them all over with a fork and put into a roasting tin. Halve the tomatoes and put on a baking sheet with a lip. Season and add the garlic. Cook the aubergines for 30 minutes, until completely soft. Drizzle the tomatoes with the oil, season and cook alongside the aubergines for about 20 minutes, until soft and slightly caramelised in patches.

Step 3

Put the aubergines into a bowl, cover tightly and leave until cool. Peel the skin and chop the flesh until you have a coarse purée. Add the tahini, yogurt, lemon juice, extra virgin olive oil and seasoning. Taste and adjust any components. Place into a broad shallow serving bowl and put the roast tomatoes on top. Serve at room temperature

Step 4

Heat the oven to 230ºC, gas mark 8. Lift the lamb out of the yogurt (let the excess drip off), put in a roasting tin and cook for 15 minutes. Reduce the temperature to 190ºC, gas mark 5, then cook the lamb for 20 minutes more for pink. This doesn’t sound long enough, but it’s a flat piece of meat, not a leg with a bone.

Step 5

For the relish, put everything into a bowl and mix. Check for sweet-sour balance and seasoning. It’s important to get this right, so adjust it as you need to.

Step 6

When the lamb is ready, cover with foil and clean tea towels, leave to rest for 15-20 minutes, then carve into slices. Spoon some relish over the aubergine purée and tomatoes, then serve the rest in a bowl.