1 Place lamb in shallow dish, pour over combined juice, oil, garlic, herbs and peppercorns; cover, refrigerate for several hours, or overnight.

2 Drain lamb, reserve marinade. Cut eggplant into very thin slices, deep-fry in batches in hot oil until lightly browned and crisp; drain on absorbent paper.

3 Add lamb to hot pan, cook until browned and tender. Add reserved marinade to pan, turn lamb to coat in mixture.

4 Divide tomatoes, onion, olives and cheese between plates; top with spinach, eggplant and lamb.

5 Drizzle with dressing, sprinkle with marjoram

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Dressing : Combine all ingredients in screw-top jar; shake well.

Note: Lamb is best if prepared a day ahead, and store, covered, in refrigerator,

Serving size: Serves 4