Gary O’Hanlon’s Irish lamb loin, baba ganoush, coriander, caper, red onion & lemon salad

Jab a fork all over the aubergines and place them on an open gas flame (alternatively place under a grill, turning every five to six minutes). Cook until they are completely charred.

While the aubergines are charring, add the cumin, star anise, caraway and cardamom to a pan and dry roast, tossing every 30 seconds, until it is smoking. For the final 30 seconds, add the cinnamon and nutmeg. Place this in a mortar and pestle and grind to a powder.

Season the lamb and roll it in the spices. Heat the oil in a frying pan and when the oil is smoking, sear the lamb all over to completely seal it.

Place the lamb in a pre-heated oven at 180 degrees Celsius for four to seven minutes (with four extra minutes for medium-well/well done).

While the lamb is cooking, scoop out the flesh of the aubergine into a food processor discarding most, but not all, of the seeds. Add the garlic, lemon juice, tahini and olive oil and blend until you’ve got a thick, smooth textured baba ghanoush.

Remove the lamb from the oven and let it rest for three minutes, then slice it thinly.

For the salad, mix everything together in a bowl and divide between the six plates. Serve with the baba ganoush and the lamb.