Slow roasted rump of lamb with smoked aubergine caviar, grilled courgettes and feta

Recipe By Aaron Mulliss
Coldpressed Food 2019 © The Electric Eye Photography 15
Preparation Time
Preparation time:45 mins
Cooking Time
Cooking time:55 mins

2 lamb rumps (250/300g)                                                   
50 ml smoked rape seed oil
1 large or 2 small aubergine                                             
Lemon juice to taste
2 tsp ground coriander                                                         
2 courgettes
2 tsp ground cumin                                                                 
50 g good quality feta
30 ml double cream                                                               
Rapeseed oil for cooking and dressing
A few lovely mint leaves 

(Aubergine caviar)
 Place aubergine in a very hot dry flat frying pan and cook all over until heavily charred, once this is complete cover with tin foil and place in a preheated oven at 200c for 15mins.

Remove from the oven and place in a bowl, cling film the bowl and leave to cool.

Once cooled, on a chopping board cut in half then with a spoon scrap out the flesh making sure not to get any of the black charred skin in the mix. Discard the skin and clean down the board.

On the clean board Finely chop the aubergine flesh.

In a saucepan and on a medium heat add the smoked rapeseed oil and gentle fry the spices for 2 mins then add the chopped aubergine and cook out until excess moisture has evaporated then add the double cream and cook for a further 2 minutes, remove from the heat and season with salt and lemon juice.

 Lamb rumps

preheat the oven to 200c Place the rumps fat-side down in a cold, ovenproof frying pan and place over a medium heat. Allow the fat to gently render down until golden in colour this should take around 8 mins, then gentle colour all surfaces of the rump, Transfer the pan to the oven and cook for a further 5-6 minutes. Set aside and leave to rest for 10 minutes before seasoning with salt and carving.

 Grilled courgettes

 Top and tale courgettes and slice (ideally with a Japanese mandolin) lengthways around 5mm in thickness. Lightly season with sea salt and oil.

Lay these down on a hot chargrill with a heavy pan on top to achieve a good bar mark this should take 1 min then repeat of the other side, once cooked season with a little lemon juice.

 To finish

Spoon the aubergine onto the plate sitting the lamb on top arrange the courgettes around crumble some feta and torn mint leaves and drizzle with a little rapeseed oil.