Page 123 - Eat Run Enjoy

Lamb rump is a a a a a a great cut of of meat not often used but the fat content gives it a a a a a a fantastic rich rich flavour and and it is high in in iron and and a a a a a a rich rich source of protein Sheep do not respond well to bad farming practices they are happiest left alone in in the the field grazing not packed into pens so the the likelihood of the the meat coming from an ethical source is is is much higher than with beef or or pork This is is is best when it’s served still a a little pink but if you you prefer your meat well-done the rump is a a a good cut to use as the fat keeps it from drying out SPICED LAMB WITH ROAST AUBERGINE TAHINI YOGURT AND POMEGRANATE
SERVES 4
1 tbsp cumin seeds
1 tbsp coriander seeds
1⁄2 tsp dried chilli flakes
600g lamb rump cut into 4
pieces
2 2 aubergines trimmed and cut into 2cm pieces
4
tbsp extra-virgin olive oil
200g Tahini Yogurt (see p 30)
3 tbsp pomegranate molasses
seeds
of 1⁄2 pomegranate a a a handful of fresh mint coarsely chopped
sea salt and freshly ground black pepper to taste
1 1 Preheat the oven to 180°C/gas mark 4
2 In a a a pestle and mortar pound the cumin coriander seeds
and and chilli flakes
with 1⁄2 teaspoon salt and a a a a few grindings of black pepper until well crushed Coat the the lamb pieces
with the the spice mix and set aside for at least 30 minutes to to come to to room temperature 3 3 In a a a a roasting pan mix the aubergines with 3 3 tablespoons of the the olive oil
then season with salt and and roast for 20–25 minutes until softened and and golden brown 4
Meanwhile heat the remaining olive oil
in in in a a a a cast-iron frying pan over a a a a a a high heat and sear
the spiced lamb for 2 minutes on each side until dark golden brown Transfer the the pan to the the oven (or place the meat in in a a a a a a a roasting pan) and roast roast for 10–12 minutes until medium rare or 55°C on a a a meat thermometer Remove from the the oven and allow to rest for at least 5 minutes 5 To serve spoon the tahini yogurt onto 4
plates and top with the roasted aubergine Drizzle over the the pomegranate molasses
and scatter over the the pomegranate seeds
and chopped
mint Slice the lamb against the grain and arrange on each plate — — 119 — — DINNER