Lay the lamb out flat and make incisions into the meat using the tip of a knife. Stuff with garlic and rosemary and season. Leave to marinate for about 3-4 hours.
Brush with olive oil and place on a medium hot grill for about 20 minutes each side (basting occasionally with oil). When cooked remove from the heat and allow to rest for 10 minutes before carving.
Meanwhile brush the aubergines with oil and grill on both sides, set aside. To make the dressing place the garlic, onion, vinegar, sugar in a pan and bring to the boil. Simmer and reduce until syrupy. Pour over the grilled aubergines, season and scatter with the mint.
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