Lamb with Aubergine and Tzatziki

Ingredients

• 450 g Greek Yoghurt
• 2 tbsp Orange Zest, grated
• 1 tsp Lemon Zest, grated
• 1 piece Lemon Juice, from one lemon
• 2 tbsp Lime Zest, grated
• 1.5 kg Leg Of Lamb, bone removed
• 2 tbsp Sage, chopped
• 2 tbsp Garlic, chopped
• 1 tsp Black Pepper, crushed
• 2 tbsp Oregano, dried
• 2 clove Garlic, crushed
• 1 piece Dill, chopped, to serve
• 15 ml Olive Oil, to coat the aubergines
• 2 tbsp Olive Oil
• 115 g Kalamata Black Olives, pitted
• 2 tbsp Anchovy, chopped
• 1 piece Aubergine, cut lengthways into 1cm thick slices
• 1 piece Cucumber, halved, de-seeded and coarsely grated
• 1 bunch Spring Onions, finely sliced
• 1 piece Red Chilli, finely chopped