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Zaatar Crusted Lamb Rump with Couscous, Tomato, and a Smoky Eggplant Puree

Middle Eastern Inspired Lamb Rump Recipe

4 - 6

Serves

30 mins

Prep Time

1 hrs

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

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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Lamb,

Special Occasion & Entertaining,

Dinner,

Lunch,

National Lamb Day,

Ingredients

Couscous

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1 ½ cups couscous

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2 tbsp olive oil

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30g butter

melted

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1 tbsp ras-el-hanout

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½ tsp salt

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2 1/4 cups vegetable stock

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heated

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3 zucchini

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2 tbsp flat-leaf parsley

chopped

Tomatoes

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1 punnet cherry tomato

mixed colour

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2 Tbsp olive oil

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2 Tbsp red wine vinegar

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1 Tbsp caster sugar

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2 garlic cloves

thinly sliced

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salt

to taste

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black pepper

to taste

Eggplant Puree

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3 eggplants

large

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2 shallots

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1 Tbsp fresh thyme

chopped

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2 garlic cloves

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250ml cream

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1 tsp brown sugar

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pinch white pepper

ground

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30g butter

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¼ tsp salt

Lamb Rump

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4 (1.1kg) Quality Mark lamb rumps

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cap on

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½ cup Zaatar spice mix

Method

For the Eggplant

For the Couscous

For the Tomatoes

For the Lamb

1

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.

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2

Once they are done, cover in a bowl and set aside to cool slightly.

3

In a medium saucepan, melt butter and add sliced shallots, garlic, and thyme, cook over medium-low heat until shallots become translucent.

4

Split the eggplants in half with a knife and remove flesh.

5

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.

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