Roast Rolled Lamb with Baba Ghanoush and Mint Salad

Ingredients

• 3 large purple eggplant
• 170 ml olive oil
• 40 gm tahini
• 3 cloves of garlic, finely chopped
• 2 lemons, finely grated rind and juice only
• ½ tsp ground cumin
• ¼ tsp ground chilli
• 2 kg boned, butterflied leg of lamb
• For brushing: extra-virgin olive oil
• 2 Spanish onions, cut into wedges
• 1 cup each of (loosely packed) flat-leaf parsley and mint leaves
• 250 gm fine burghul, soaked in cold water for 20 minutes, drained (see note)
• 400 gm canned chickpeas, drained and rinsed