- 4 x cap on Ovation Lamb rumps (1.1kg)
- ½ cup Zaatar spice mix
- 1 ½ cups couscous
- 1 Tbsp Ras el Hanout
- 2 Tbsp Olive oil
- ½ tsp salt
- 30gm butter
- 3 zucchini
- 2 Tbsp flat parsley (chopped)
- 1 punnet mixed colour cherry tomatoes
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp caster sugar
- 2 cloves garlic (thinly sliced)
- Salt and pepper
- 3 large eggplant
- 2 shallots
- 1 Tbsp thyme (chopped)
- 2 cloves garlic
- 250 ml cream
- 1 tsp brown sugar
- Pinch ground white pepper
- 30gm butter
- ¼ tsp salt
MethodPreheat over to 200⁰C
To prepare cap on lamb rumps, remove layer of sinew from the top of the fatty cap but leave the fat on. Score the cap with a sharp knife (this will assist with rendering), roll the rumps in Zaatar spice mix, and season well with salt, set aside.
Take the whole eggplants and grill over a chargrill, BBQ or open flame for around 4-5 minutes on each side; the skin will burn but that is ok as it creates a nice smoky flavour. Once they are done, cover in a bowl and set aside to cool slightly.
In a medium saucepan, melt butter and add sliced shallots, garlic, and thyme, cook over medium-low heat until shallots become translucent. Split the eggplants in half with a knife and remove flesh then add this to the shallot mixture along with the salt, pepper, brown sugar, and cream, simmer gently for around 5 minutes stirring regularly, then blend with a stick blender.
By hand, mix the couscous in a medium metal bowl with the olive oil, butter, Ras el Hanout and salt. Pour over boiling stock, give a quick stir then cover with clingfilm and set aside somewhere warm for 15 minutes.
For the tomatoes - saute the tomatoes with olive oil in a fry pan to blister skins, add garlic and cook for a further 2 minutes then add sugar and vinegar, season to taste.
To cook the lamb rumps - heat a heavy frying pan and add some canola oil, sear the rumps on each side over a medium-high heat then cook with cap down for around 4 minutes to render the fat then place pan in oven with fat side up for around 8 minutes, the cap will naturally baste the lamb as it cooks. Remove from oven and allow to rest for 5 minutes (lamb rumps are best cooked to medium).
Slice the zucchinis in half lengthways and toss with a little olive oil and salt, grill over high heat 2 minutes on each side, chop roughly. Stir up the couscous with a fork, starting at the top and working deeper, mix through the grilled courgette and chopped parsley.
Slice the lamb rumps across the grain, serve with warm couscous, eggplant puree and blistered tomatoes.