Don’t go too heavy on the houmous, a thin layer rather than a mound. Masses of the aubergine would be a better balance, in my opinion. Very good though. Efforts to make the lamb as tender as possible are, needless to say, beneficial. And getting is as flavourful as possible is huge… Again, perhaps seems unnecessary to say, however everything else here is a sort of background flavour, so something strong is required. Also something zingy. Preserved lemons ideal. From https://www.ocado.com/recipes/lamb-and-aubergine-loaded-houmous/1Py8KKI0me7PBOieWO3AGI Ingredients 15 total Method 5 steps
