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Brush eggplant with a little oil and season with pepper. Heat a large chargrill pan or large frypan on high heat. Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.
Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper. Heat the same chargrill or frypan over medium-high heat and cook the lamb in batches, turning, for 6 minutes for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for 3 minutes.
Roughly chop half the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, then season to taste with salt and pepper.
Slice lamb and arrange on plates with the eggplant. Drizzle with yoghurt sauce and scatter with remaining mint leaves.