Directions

1. Preheat the oven to 240°C / 475°F / Gas mark 9 (full whack)

2. Use a large sharp knife to make 2cm interval cuts into the leg of lamb, going right down to the bone.

3. In a pestle and mortar, crush the garlic cloves.

4. In a small bowl, combine the Dukkah and crushed garlic. Add a drizzle of olive oil and a splash of red wine vinegar and mix well.

5. Rub the dukkah mixture all over the lamb, ensuring it gets into the cuts.

6. Prick the aubergines all over with a fork and place them in a large roasting tray.

7. Place the lamb in a roasting tray on a wire rack above the aubergines.

8. Roast in the preheated oven for about 45 minutes or until the lamb is cooked to your desired level of doneness.

9. While the lamb is roasting, prepare the feta sauce. In a bowl, crumble the feta cheese and muddle it with a fork. Add a splash of the brine from the jar of pickled chillies and mix until you achieve a smooth, spoonable sauce. If needed, add a little water to adjust the consistency.

10. Transfer the feta sauce to a serving jug and drizzle with a little extra virgin olive oil (optional).

11. Remove the lamb from the oven and transfer it to a large plate to rest.

12. Roughly chop the roasted aubergines and transfer its tray to the stove. Add a splash of water until loosened, scraping up any remaining sticky bits. Pour the liquor into a small jug to serve.

13. Splash some liquor onto the flatbreads and heat for a few minutes on the oven shelves.

14. Tear the mint over the chopped aubergines then drizzle 1 Tbsp each of olive oil and red wine vinegar all over, mix well, and season to taste.

15. Spread the seasoned aubergines across the cutting board. Place the rested lamb on top of the aubergines, pouring any resting juices to the jug of liquor.

16. Serve with pickled chillies, toasted flatbreads, feta sauce, and liquor for drizzling.