Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.

Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.

Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.

While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.

Remove the lamb, tomatoes, olives from the grill once cooked to your liking.

Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.

Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.