Angela Hartnett's Lamb and Aubergine With Gremolata recipe

Lamb and aubergine are delicious together, but with mint and lemon added they taste even better.
Some food marriages just work. Lamb and aubergine are a delicious combination to start with - but once you add mint and lemon, nothing tastes better.(serves 4)8 lamb chops
2 cloves garlic, crushed
1 tbsp of chopped mint
1 tbsp of chopped flat-leaf parsley
Rind of 1 lemon
½ tsp English mustard
150ml olive oil
100g feta cheese, crumbled
1 small aubergine, sliced lengthwaysSeason the lamb chops, place them in a large tray under a hot grill, for three or four minutes on each side, making sure the fat renders down to become nice and crispy.Meanwhile, mix the garlic, lemon rind, mint, parsley and mustard with about four tablespoons of oil.Remove the lamb chops and rest them somewhere warm.Add the rest of the oil to the grill pan. Season the aubergine and grill on medium for a few minutes either side until soft (if necessary, give them a couple of minutes in the oven at 180C).Place the chops and aubergine on a serving dish, scatter the feta on the aubergine, then spoon the mint and parsley dressing over the whole dish.• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.Twitter.com/angelahartnett
Lamb chops, grilled aubergine and feta cheese go well together. Photograph: Linda Nylind for the Guardian