Mediterranean Lamb Cutlets with Eggplant

Instructions:

1. Marinate the Lamb:
   1. In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, oregano, basil, salt, and pepper.
   2. Rub the mixture evenly over the lamb cutlets. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavour.
2. Prepare the Eggplant:
   1. Preheat your grill or oven to 200°C (400°F).
   2. Brush the eggplant slices with olive oil and season with a little salt and pepper.
   3. Grill or bake the eggplant slices for about 4-5 minutes per side, or until tender and lightly charred.
3. Preheat the Grill or Pan:
   1. Preheat your grill to medium-high heat or heat a large grill pan over medium-high heat on the stove.
4. Cook the Lamb Cutlets:
   1. Remove the lamb cutlets from the marinade and let any excess drip off.
   2. Grill or pan-fry the lamb cutlets for about 3-4 minutes per side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 60°C (140°F).
5. Finish the Dish:
   1. Once the lamb cutlets are cooked, remove them from the grill or pan and let them rest for a few minutes.
   2. Drizzle with balsamic vinegar.
6. Serve:
   1. Arrange the grilled eggplant slices on a serving platter.
   2. Place the lamb cutlets on top of the eggplant.
   3. Scatter the sun-dried tomatoes and cubed feta cheese separately around the lamb cutlets on the plate.