Zaatar crusted lamb rump with couscous, tomato, and a smoky eggplant puree
Middle Eastern inspired lamb rump recipe
Serves
6 - 8
Prep Time
30 mins
Cook Time
1 hr
Delicious lamb rump meets bold Middle Eastern flavours in this recipe from chef Andrew Clarke.
The lamb rump is marinated in an aromatic Za'atar spice herb mix, before searing in a heavy pan for a stunning flavour. The tender lamb is served a smoky eggplant puree, warm couscous, zucchini, and blistered tomato. The combination is so simple, but oh so good.
It's hard to go past this dish for a special dinner or celebratory lunch. But hey, why wait for a special occasion – isn’t every day worthy of a great lamb rump?
Recipe courtesy of Greenlea Butcher Shop.
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ShareIngredients
1 ½ cups couscous
2 Tbsp olive oil
30g butter
melted1 Tbsp ras-el-hanouti
½ tsp kosher salt
2 1/4 cups vegetable stocki
heated3 courgette
2 Tbsp flat-leaf parsley
chopped
1 punnet cherry tomato
mixed colour2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp caster sugar
2 garlic cloves
thinly slicedkosher salt
to tasteblack pepper
to taste
3 eggplants
large2 shallots
1 Tbsp fresh thyme
chopped2 garlic cloves
250ml cream
1 tsp brown sugar
pinch white pepper
ground30g butter
¼ tsp kosher salt
4 (1.1kg) Quality Mark lamb rumpsi
cap on½ cup Zaatar spice mix
Method
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.
Add 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.
Mix the couscous in a glass or 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.
Slice the courgette in half lengthways and toss with a little olive oil and salt, grill over high heat for 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.
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.
Preheat oven 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.
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.
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 lamb rumps across the grain, serve with warm couscous, eggplant puree and blistered tomatoes.
Nutrition Information per Serving (514g)
This nutritional analysis is based on 8 serves.
