1.Preheat your grill or BBQ to 200–220°C (392–428°F). Grill the aubergine slices for 25 minutes, until soft and charred. 

2. Remove the skin, scoop out the flesh, and place it in a bowl. Add the olive oil, feta, mint, parsley, lemon juice, salt, and pepper. Mix well and set aside.

3. Combine all crust ingredients in a blender and pulse lightly for 10 seconds, just until coarsely blended.

4. In a bowl, whisk together the olive oil, rosemary, garlic, lemon zest and juice, salt, and pepper. Place the lamb chops in a shallow dish or resealable food bag, pour over the marinade, and coat well. Refrigerate for at least 1 hour.

5. Remove the chops from the fridge and let them come to room temperature. Preheat the grill or BBQ again to 200–220°C. Grill the lamb chops for about 3–4 minutes per side for medium doneness, or adjust according to preference. Let them rest for a few minutes.

6. Lightly brush the grilled lamb chops with mustard, then press them into the herb crust to coat.
Serve warm, accompanied by the refreshing eggplant salad.

Kali Orexi!