Preheat the oven to 240°C/475°F/gas 9 (full whack). Use a large sharp knife to slice through the lamb at 2cm intervals, going right down to the bone. Crush the dukkah in a pestle and mortar until fine, then peel and pound in the garlic. Loosen with 2 tablespoons each of olive oil and red wine vinegar, then rub the mixture all over the lamb, getting into all those cuts. Prick the whole aubergines and place in a large roasting tray on the bottom of the oven, sitting the lamb directly on the bars above. Roast for 45 minutes. Meanwhile, in the pestle and mortar, smash the feta into a paste, then muddle in a splash each of feta brine and liquor from the pickled chilli jar, with enough water to make a smooth, spoonable sauce. Decant into a cute jug, add a pinch of black pepper and drizzle with a little extra virgin olive oil, if you like.
When the time’s up, sit the lamb on a large plate to rest – it will be gnarly on the outside but beautifully blushing in the middle. Roughly chop the soft aubergines on a large board. Transfer the tray to the hob and stir in a good splash of water until reduced, scraping up any sticky bits, then carefully pour the liquor into a small jug, to serve. Splash a little of the liquor on to the flatbreads and heat them for a few minutes on the oven shelves, while you tear the mint leaves over the aubergine. Drizzle with 1 tablespoon each of extra virgin olive oil and red wine vinegar, mix well, season to perfection and spread across the board. Sit the lamb on top, pouring any resting juices into the jug of liquor. Serve with the pickled chillies, toasted flatbreads, feta sauce and liquor, for drizzling.