1. Place the lamb in a bowl, add the spices, chilli, 2 tbsp of the oil and season well. Cover and lave to marinate for at least 20 mins.

2. Preheat the oven to 200C/Fan 180C/400F/Gas 6. Heat a griddle pan. Meanwhile, rinse the lentils in cold water; place in a medium pan and cover with plenty of cold water. Bring to the boil, stir in the rice, then cover and simmer for 20mins or until both are just tender.

3. Lift the lamb from the marinade and cook on the hot griddle for 10-15mins, turning until it is browned all over.

4. Whilst the lamb cooks, place the aubergine in a roasting tray, pour over the remaining oil and lamb marinade and toss well. Roast the aubergine for 15mins or until golden. Add the pine nuts and return to the oven for a further 5 mins.

5. Transfer the lamb to the oven and roast for 5-10 mins, depending how pink you like your lamb.

6. Mix the yoghurt, tahini and coriander together.

7. Drain the lentils and rice and stir in the aubergine.

8. Transfer the lamb to a board and slice.

9. Arrange the sliced lamb on a bed of sliced tomatoes, spoon the rice mixture along side and finish with a few salad leaves. Serve with the yoghurt sauce.