Lamb rump with minted courgettes, aubergine confit, honey and pine nuts

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By: Paul Merrett From: Market Kitchen

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This recipe is classed as intermediate

Rating 3.05 / 5 (149 votes)

Prep time:
15 min
Cook time:
1 hr 25 min

Wow your dinner guests with Paul Merrett’s wonderful combination of flavours that complement perfectly roast lamb


1. For the aubergine confit: preheat the oven to 180C/gas 4. Heat a little oil in a casserole or ovenproof saucepan and fry the shallots and garlic until softened but not browned. Add the aubergine, anchovies and thyme, stir until combined and pour in a generous splash of olive oil.

2. Cover the pan with baking parchment and place in the oven for about 1 hour or until the aubergine is really soft. Remove from the oven and keep warm while you cook the lamb.

3. For the lamb: heat a little more oil in a heavy-based frying pan, seal the lamb rumps all over, then transfer to a roasting tin and roast for 9-10 minutes. Remove from the oven and allow to rest in a warm place while you prepare the courgettes.

4. For the minted courgettes: heat a ribbed grill pan until hot and add the courgettes. Grill them on one side for about 3 minutes, then turn and cook for another 2 minutes. Remove from pan, brush with olive oil and sprinkle with chopped mint and sea salt.

5. To serve, lay a few slices of courgette on each plate and top with a pile of the aubergine confit. Drizzle over a little honey and scatter over a few pine nuts. Slice the lamb and lay atop the aubergine. Finally, stir the garlic butter into the meaty pan juices and drizzle over the dish.


For the aubergine confit

For the lamb

  • 4 x 140 g lamb rumps
  • 2 tbsp honey
  • 2 tbsp toasted pine nuts
  • ready-made garlic butter

For the minted courgettes

  • 2 courgettes, finely sliced on a mandolin
  • 1 bunches mint, leaves only, finely chopped

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