Pan-Roasted Lamb Rump with Smoked Aubergine Purée, Harissa Butter and Whipped Yoghurt

⏱ 75 min · Serves 4

Blushing pink lamb rump with a burnished fat cap, sitting on silky charred-aubergine purée with a slick of harissa butter and cool whipped yoghurt. It looks like a restaurant plate but the timings are forgiving — the aubergines do most of the work while the lamb rests.

Per serving: 752 kcal · 48.0g protein · 18.0g carbs · 55.0g fat

Ingredients

• 4 lamb rumps (approx. 200g each), fat scored
• 2 tbsp olive oil
• 30g butter
• 2 garlic cloves, bashed
• 2 sprigs rosemary
• 3 large aubergines
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• 2 tbsp extra virgin olive oil
• 250g thick Greek yoghurt
• 1 tbsp rose harissa
• 40g butter, for the harissa butter
• 1 tsp honey
• 1 tbsp red wine vinegar
• Handful mint leaves, torn
• 1 tbsp toasted pine nuts
• Sea salt and black pepper

Method

1. Char the aubergines whole directly over a gas flame or under a very hot grill, turning, for 15–20 minutes until collapsed and blackened all over. Transfer to a bowl, cover and steam 10 minutes.
2. Peel off the skin, drain the flesh in a sieve for 10 minutes, then blitz with the tahini, lemon juice, grated garlic, extra virgin olive oil and plenty of salt until smooth. Keep warm.
3. Whip 200g of the yoghurt with a pinch of salt and a splash of water until loose and glossy; chill.
4. Take the lamb out of the fridge 30 minutes ahead. Season generously. Heat a heavy pan over medium heat, add 2 tbsp oil and lay the rumps fat-side down. Render for 6–8 minutes until deep golden and crisp.
5. Turn and sear all sides, 4–5 minutes total, then add the 30g butter, garlic and rosemary and baste for 2–3 minutes. Move to a 200C oven for 6–8 minutes for pink (internal 52-54C).
6. Rest the lamb on a warm plate for 10 minutes, loosely covered.
7. Meanwhile melt the 40g butter in a small pan, stir in the harissa, honey and vinegar with a spoonful of the lamb resting juices. Warm through, don't boil.
8. Slice the lamb against the grain. Spoon aubergine purée onto warm plates, add a swirl of whipped yoghurt, lay the lamb over, spoon harissa butter across and finish with mint, pine nuts and a final grind of pepper.