More than 1 hour (plus marinating time)
- ¼ cup (60ml) oil
- 2 cloves garlic, grated
- ½ punnet (10g) each rosemary, parsley and mint, chopped
- Juice (120ml) and grated peel of 2 lemons
- 1 (about 1.8kg) leg of lamb, deboned
- Salt and milled pepper
- 2 large brinjals, halved and flesh scored
- Glug oil
- 2 onions, chopped
- 4 cloves garlic, grated
- 4cm knob ginger, grated
- 1 Tbsp (15ml) each cumin and coriander seeds, ground using a pestle and mortar
- 2 tsp (10ml) smoked paprika
- 1 sachet (50g) tomato paste
- 1 can (400g) chopped tomatoes
- Juice (60ml) of 1 lemon
- Pinch brown sugar
- 1 cup (250ml) couscous, cooked
- 2 cans (400g each) chickpeas, drained and rinsed
- 1 punnet (200g) cherry tomatoes, halved
- ½ punnet (10g) each parsley, coriander and mint, roughly chopped
- 2 discs (40g each) feta, crumbled
- Glug olive oil
- Lemon juice, to taste
- Combine oil, garlic, herbs and lemon juice and peel.
- Season lamb well and rub with oil mixture.
- Marinate, covered, at room temperature for 1 hour, or until meat has evenly reached room temperature.
- Braai lamb for about 45-55 minutes over medium-hot coals, turning regularly.
- Cook brinjals alongside lamb until well-charred, about 10-15 minutes, turning regularly.
- Heat oil in a pot and sauté onions for 5 minutes until golden.
- Add garlic and ginger and fry for a minute.
- Cut brinjals into chunks and add to pot along with spices, frying for 2 minutes until spices smell fragrant.
- Add tomato paste, cook until sticky and tip in chopped tomatoes.
- Season and add a splash of water, lemon juice and sugar.
- Cook for about 10 minutes.
- Toss salad ingredients together on a platter.
- Serve salad topped with sliced lamb, with smoky brinjal and tomato sauce on the side.