Lamb Rump with Aubergine and Tomato and Garlic Potato

INGREDIENTS:

4 Lamb Rumb, cleaned and trimmed by your butcher

3 Aubergine

2 Garlic Clove

3 Tomatoes

1 Bag baby potatoes

Thyme

Salt

Pepper

Lemon

Parsley, chopped

 

INSTRUCTIONS:

This recipe requires some prep in advance; start by cutting in half the Tomatoes, sprinkle some salt, olive oil and thyme on them, put them on a tray.

Set the oven at 130 C, put the tray with the tomatoes in; remove them after about 30 minutes.

Cut the Aubergine in half by the length, criss cross cut the flesh; put a pan over medium heat, add some oil and fry the eggplant flesh down for 4-5 minutes.

Remove from the pan, put them on a tray and in the oven with the tomatoes, set a timer of around 60 minutes.

Steam the baby potatoes for about 7 minutes, take them off and put them on an oven tray; with spoon or a fork, squash the potatoes until they are a bit shapeless….add some salt, oil, thyme and garlic.

 

For the Lamb rump, set a pan over low heat, add some oil and sear the rump on the fatty part, for about 5, minutes.

Once all the Rumps have been seared, put them on an oven tray and put them in the oven set at 175 C, around 15 minutes, Put in the Potatoes too so they get done at the same time.

Now, remove the Tomato and Aubergine from the oven, scoop the flesh of the Aubergine out using a spoon, pouring it on a chopping board; chop it roughly, add a pinch of salt, chopped parsley, some pepper, lemon juice and olive oil. Chop the tomatoes and add them to the Aubergine.

Once the Lamb is ready, take out of the oven, let it rest 6 minutes and then slice it.

Serve it on top of the Aubergine and with the garlic potatoes on the side.