Lamb Backstrap with Smoky Eggplant and Pearl Barley

For the pearl barley sweat off one finely diced red onion. Once soft, add the barley and toast off barley for 1 minute. Add chicken stock and boil for 40 minutes or until cooked.
 
For the eggplant puree lightly char the eggplant on the gas burner and then slice in half and roast in a 180-degree oven for 15 minutes. Once soft, puree with tahini, squeeze of lemon and salt and pepper to taste.
 
For the jus, sweat off the onion and garlic in a medium saucepan. Add the balsamic vinegar and reduce until syrupy. Add the red wine and reduce. Finally add the stock and reduce until thick. Whisk in a knob of butter to finish the sauce.
 
For the chard take the stems off the leaves. In a medium saucepan melt the butter and season with salt. Cook until just wilted.
 
For the lamb, toast off the cumin in a pan and then grind with the coriander seeds and cardamom seeds in a mortar and pestle. Generously season the back straps with salt and then rub in the spice mix. Heat a pan over high heat add a splash of oil and a knob of butter. Cook the lamb for two minutes on each side.
 
To assemble, place the eggplant puree on the plate accompanied by a spoon of barley. Once the lamb has rested slice into thick slices. Place of the plate. Finish with the chard, pistachios, yoghurt, feta, sumac and jus.