Lamb brochettes with aubergine caviar

Full of Middle-Eastern flavours, this easy dish takes just over 30 minutes to prepare yet tastes deliciously sophisticated

Serves 4 650g lean lamb in 3cm cubes Juice of 1⁄2 lemon 1 tsp oregano or marjoram, dried or fresh
4 tbsp extra-virgin olive oil 1 aubergine in 1cm cubes 1⁄2 tsp fine sea salt 4 garlic cloves, chopped 2 tsp coriander seeds, roughly crushed Handful fresh mint sprigs (about 15-20g), scissor-snipped, reserving a sprig per serving
150ml thick, strained, natural Greek yoghurt

Step 1) Push the lamb on to 8 short satay sticks, then brush with lemon, herbs and half the olive oil. Leave on a non-reactive plate.

Step 2) Toss the aubergine and salt; leave 20 minutes; drain in a colander and dry with kitchen paper (do not rinse).

Step 3) Heat remaining oil in a large deep frying pan and sauté the aubergine over a high heat for 10-12 minutes, stirring constantly, until tender and browned. Put it into a food processor with the garlic, coriander, some of the scissor-cut mint and half the yoghurt. Blitz in bursts to a rough purée (do not liquidise). Spoon into a dish, swirl through the remaining yoghurt and add more scissor-snipped mint. Set aside.

Step 4) Grill, pan-grill or griddle the lamb for 1 minute on every side (4 minutes in all); the meat should be rosy inside. Spoon a round of aubergine caviar on to each plate and set 2 brochettes on the side or on top; garnish with a sprig of mint and serve with flatbread.

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