Aubergine and Lamb

• 4 lamb fillets or boneless leg steaks, around 180 g each (or eight 100 g fillets)
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Flatten the lamb with a meat mallet. Mix 2 tbsp olive oil with the lemon juice, rosemary and thyme, and use to coat the lamb.

Heat the grill. Slice each aubergine lengthwise into eight 1cm thin, flat slices. Brush with olive oil, season with salt and pepper, and grill on both sides until scorched and tender.

Meanwhile, remove spinach stalks and wash the leaves well. Stuff the we