It’s National BBQ Week on the 5th – 18th July so make the most of the warmer summer evenings and enjoy Jersey Royal new potatoes before the season comes to an end.
For the lamb skewers, combine the yogurt with the spices and marinate the lamb for at least 20 minutes or cover and refrigerate for as long as overnight. Season with salt and then thread onto pre-soaked wooden skewers (or use metal ones) with a lemon wedge each and grill on the barbeque for around 7-10 minutes until cooked to your liking (they are tasty still slightly pink).
Whilst the lamb is marinating preheat the oven to 180C fan/200ºC or fire up the barbeque. Prick the Jersey Royal potatoes all over, place in a baking tin, drizzle over the oil, scatter with the Za’atar, lemon zest and some salt and roast for around 40 minutes until tender.
For the aubergines, place the slices in a colander over the sink, sprinkle with a tbsp of salt and leave for 10 minutes (this helps reduce the amount of oil they absorb). Rinse thoroughly and pat dry with kitchen paper. Brush each slice with olive oil on both sides and place in a single layer on a baking tray. Roast for around 30 minutes (same temp as the potatoes) turning occasionally, until golden and cooked through.
For the dip, combine all the ingredients, season with some salt and pepper and set aside until ready to serve (drizzle with a little oil before serving). Do the same for the tabbouleh.
Once the aubergines are cooked, place on a serving platter, crumble over the feta and scatter the pomegranate seeds and a few torn mint leaves.
Serve everything in bowls and platters so that people can help themselves.
Tip: Marinate the lamb and thread onto skewers to grill at the last minute.
Tip: Cook the aubergine slices ahead of time, they can be served cold or warmed through in the oven.
Tip: Make the dip and the tabbouleh a few hours ahead.