The folder name
Please choose a different name.
Please enter a name for the new folder.
The day before cooking, add the herbs, garlic, peppercorns, lemon juice and olive oil to a blender and blitz until puréed. Pour over the lamb rumps, wrap in cling film and leave to rest in the fridge for 24 hours
1 tbsp of fresh thyme
1 tbsp of rosemary
4 garlic cloves
1 tsp black peppercorns, crushed
juice of half a lemon
4 lamb rumps
200ml of olive oil
To prepare the pesto, toast the pine nuts in a dry pan over a medium heat until golden brown. In a food processor, blitz the garlic, basil leaves, olive oil and pine nuts - if the pesto is too thick, add more oil to loosen it. Remove from the food processor, mix through the Parmesan and store in an airtight container in the fridge
25g of pine nuts
2 garlic cloves, finely chopped
100g of basil leaves
10 tbsp of olive oil
50g of Parmesan, shredded
Remove the rump from the fridge and allow to come to room temperature. Meanwhile, cut the aubergine in half, slash the cut surface with a sharp knife and season with salt and pepper and a drizzle of oil
2 large aubergines
flaky sea salt
Preheat the oven to 200°C/gas mark 6
Bake the aubergines in the oven for 20 minutes until soft. Meanwhile, heat a large frying pan over a high heat
Meanwhile, sear the rumps on each side and place in the oven for 10 minutes. Remove from the oven and leave to rest for 10 minutes
Remove the aubergines from the oven and spoon a layer of pesto across the flesh. Return to the oven for 5 minutes, or until the pesto has begun to crust
To serve, place a slice of aubergine onto each plate. Slice the rump and alongside. Dress some rocket in olive oil and pepper and serve immediately
100g of rocket
extra virgin olive oil
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.