Toss the aubergine, garlic and half the oil together and roast at 200°C for 30 minutes until tender. Cool and then toss with the onion, pepper, tomatoes, parsley, pinenuts, orzo pasta and olives with half the dressing. Cover and sit at room temperature for 1 hour before serving.
Toss the lamb cutlets with the remaining oil season with chopped rosemary if wished, salt and pepper. Barbecue, grill or pan fry for 6-8 minutes turning once. Serve the lamb cutlets with the salad and remaining dressing on the side.
Into a food processor put 1 egg, grated rind and juice from half a lemon, 1 tsp minced garlic and with the motor running slowly pour in 1 1/4 cups olive oil. Season with salt and pepper.