• 4 lamb fillets or boneless leg steaks, around 180 g each (or eight 100 g fillets)
• 3-4 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 3 rosemary sprigs
• 10 thyme sprigs
• 2 large aubergines (eggplant)
• sea salt
• freshly ground black pepper
• 1 kg spinach (not baby)
• 2 tbsp pesto

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 wet leaves into a saucepan and cook gently, covered, without any extra water, for a few minutes until wilted. Drain and keep warm.

Heat the grill, or a cast-iron grill pan or heavy-based fry pan, until hot. Cook the lamb for 2 minutes on either side (1 minute for small fillets). Season well, and rest on a warm plate.

Gently squeeze the spinach dry, and toss with a little olive oil, salt and pepper. Place a grilled aubergine slice on each warmed plate. Top with spinach, more aubergine, then lamb, and finally spinach. Spoon the pesto on top and serve.