Rump Of Salt Marsh Lamb
Cumin crusted rump of salt marsh lamb with smoked aubergine tomato, mint and coriander salad with quinoa
“This recipe is perfect for an alternative Sunday lunch or light dinner – suited to spring and summer. The dish is inspired from my time working in the middle-east and is a classic combination, with the nutty texture of the quinoa complimenting the subtle flavour of early season lamb.
At ODE we use salt marsh lamb from Somerset which has a unique flavour, cooking at a very low temperature ensuring the meat is served pink and tender. But the lamb can be roasted in a conventional oven or even barbecued - marinated in spiced yogurt overnight.”
Serves 2, prep time 30 mins, cooking time 3 hours
350g Rump of Lamb cut into two (ask your butcher to prepare)
1 tsp cumin seeds
200g tomates peeled, deseeded and chopped roughly
1 handful of equal quantities of chopped coriander and mint
2 tbsp of full-fat natural yogurt with a pinch of cumin powder
1/2 lemon juiced
10g toasted pine nuts
1 large aubergine griddled/baked until blackened
1 tbsp tahina paste
First, griddle the aubergine on a gas stove on a low heat with a tablespoon of oil for 2 -3 hours turning every 5 minutes to blacken the skin or, you could try roasting on a tray in the oven with a tablespoon of oil (200c for 2-3 hours) -turning frequently and don’t be afraid of burning as the skin will protect the flesh and give a lovely smoky flavour. Remove from the grill or oven when soft and blackened, allow to cool, drain off the bitter aubergine liquid in a colander and remove skin. Chop the flesh roughly and add lemon juice and tahina paste, mix well and season to taste.
Score the lamb rumps and rub with salt, pepper and cumin seeds. Seal in a hot pan and cook in an oven (200c) for 10-12 minutes until pink or cooked to your liking. Remove from the pan and set aside to rest for 2-3 minutes.
While the lamb is cooking, rinse the quinoa and cover with water. Bring to the boil and simmer until the liquid has reduced to nothing, remove and cover with a lid until ready to serve. Add chopped tomatoes, coriander and mint to a bowl and season with lemon juice, salt and pepper.
Mix the quinoa into the tomato and herb salad and put into the centre of the plate. Spoon over the natural yogurt. Slice the lamb into three and place on top of the salad. Serve a spoon of aubergine puree to the side and serve warm with a sprinkle of pine nuts.