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 for around seven to ten minutes until cooked to your liking (they are
tasty still slightly pink).
Whilst the lamb is marinating preheat the oven to 180ºC. 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 temperature 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
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 people can help themselves.