Honeyed Spiced Lamb With Whipped Eggplant & Yoghurt - Cuisine Magazine - From New Zealand to the Wor

Ingredients

• 1 teaspoon black peppercorns
• 2 cloves
• ½ teaspoon fennel seeds
• 2 teaspoons cumin seeds
• ½ cinnamon stick, crushed
• 2 teaspoons sweet paprika
• 500g boneless leg of lamb
• 3 cloves garlic, crushed
• zest and juice of 1 lemon
• 3 tablespoons liquid honey (I used J. Friend and Co beechwood honeydew)
• 3 tablespoons olive oil
• 2 small or 1 large eggplant
• ¼ cup plain yoghurt
• 1 tablespoon tahini
• 1 small red onion, finely sliced
• ½ cup flat-leafed parsley leaves
• ½ cup coriander leaves
• ¼ cup mint leaves, torn
• 1 teaspoon sumac
• flatbread, to serve