Persian-style lamb & spiced vegetables

1. Preheat the oven to 220°C, gas mark 7. Stir 1 tsp of the garlic into the yogurt with plenty of black pepper and place in a small serving dish.

2. Chop three-quarters of the coriander and mix together with the remaining garlic, the mint and a little seasoning. Unroll the lamb and spread the herb mixture into all the cavities. Reroll and tie in several places with cook’s string. Invert into a roasting tin. Roast for 20 minutes, then reduce the oven to 170°C, gas mark 3 and roast for a further 1¾ hours.

3. Use a rolling pin to crush the black limes, breaking them into small pieces. Place into a small blender or food processor with the olive oil and baharat spice, and blend until smooth. Pour into a large bowl and stir in 1½ tsp salt. Add the courgettes and aubergines, and mix well until the vegetables are evenly coated in the spicy oil.

4. Heat a large frying pan and fry the vegetables in 3 batches until lightly browned. Each batch should take about 4-5 minutes, stirring frequently. Tip into a large, lipped baking tray or shallow roasting tin and scatter with the onions.

5. Remove the lamb from the oven and set aside. Return the oven temperature to 220°C, gas mark 7 and cook the vegetables for 30 minutes. After about 20 minutes, slice the meat into thick steaks and sear on a barbecue, or in a preheated frying pan until deep golden on both sides.

6. Transfer the vegetables to a serving platter and scatter with the pistachios and pomegranate seeds. Arrange the lamb on top, removing the string, and drizzle with the reserved yogurt mixture. Serve scattered with the remaining coriander.