What you’ll need

Serves 1

  • 1 small aubergine
  • 1 clove garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 10 broad beans, blanched and peeled
  • salt and pepper to taste
  • 220g lamb rump
  • 1 tsp rosemary
  • 1 spring onion, sliced
  • 1 tbsp yoghurt

The easy bit

  1. Cook whole aubergine in simmering water until soft, cool a little, then peel off skin and purée in food processor or mash with a fork. Add half the garlic, 1 tablespoon of olive oil and the cooked broad beans. Season with salt and pepper.
  2. Marinate lamb rump for a few hours with rosemary, remaining garlic and oil, then sear in a pan on both sides and place in oven for 5 to 10 minutes, depending on how the meat is to be cooked.
  3. Mix spring onion with yoghurt and season with salt and pepper.
  4. Arrange aubergine mash in middle of the plate, then slice lamb rump into approximately 1cm-thick pieces and place on top. Top with spring onion and yoghurt.
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