Zaatar Crusted Lamb Rump with Couscous, Tomato, and a Smoky Eggplant Puree
Middle Eastern Inspired Lamb Rump Recipe
4 - 6
Delicious lamb rump meets bold Middle Eastern flavours in this recipe from chef Andrew Clarke.
The lamb rump is marinated in an aromatic Za'atar spice herb mix, before searing in a heavy pan for a stunning flavour. The tender lamb is served a smoky eggplant puree, warm couscous, zucchini, and blistered tomato. The combination is so simple, but oh so good.
It's hard to go past this dish for a special dinner or celebratory lunch. But hey, why wait for a special occasion – isn’t every day worthy of a great lamb rump?
Recipe courtesy of Greenlea Butcher Shop.
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Special Occasion & Entertaining,
National Lamb Day,
1 ½ cups couscous
2 tbsp olive oil
1 tbsp ras-el-hanout
½ tsp salt
2 1/4 cups vegetable stock
2 tbsp flat-leaf parsley
1 punnet cherry tomato
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp caster sugar
2 garlic cloves
1 Tbsp fresh thyme
2 garlic cloves
1 tsp brown sugar
pinch white pepper
¼ tsp salt
4 (1.1kg) Quality Mark lamb rumps
½ cup Zaatar spice mix
For the Eggplant
For the Couscous
For the Tomatoes
For the Lamb
Take the whole eggplants and grill over a chargrill, BBQ or open flame for around 4-5 minutes on each side. The skin will burn but that is ok as it creates a nice smoky flavour.
Once they are done, cover in a bowl and set aside to cool slightly.
In a medium saucepan, melt butter and add sliced shallots, garlic, and thyme, cook over medium-low heat until shallots become translucent.
Split the eggplants in half with a knife and remove flesh.
Add to the shallot mixture along with the salt, pepper, brown sugar, and cream, simmer gently for around 5 minutes stirring regularly, then blend with a stick blender.