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

Method

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.