Shaun Hill's lamb rump recipe is served with a unique courgette moussaka, black olives and spinach, harnessing the bold flavours of the eastern Mediterranean. This dish is also deceptively simple to put together, making it a fine main course idea for a dinner party.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
The folder name
Please choose a different name.
Please enter a name for the new folder.
First, prepare the moussaka. Bring a large pan of salted water to the boil and blanch the courgettes for 2 minutes. Refresh in iced water. Once cool, cut each courgette in half lengthways and scoop out the seeds from the centre. Season with salt and pepper
2 courgettes, large
Heat a frying pan over and medium heat and fry the shallot until just starting to colour. Add the lamb mince, spices, oregano, salt and passata and cook for approximately 10 minutes, until all of the liquid has evaporated
1 tsp olive oil
1 shallot, chopped
1/2 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp dried oregano
1 tbsp of passata
150g of lamb mince
Now make the béchamel. Melt the butter in a small pan, whisk in the flour and cook for 1-2 minutes before gradually adding the milk, whisking all the time until thick and glossy. Remove from the heat and whisk in the eggs and half of the cheese
15g of butter
15g of flour
100ml of milk
2 free-range eggs
25g of Le Gruyère AOP
Divide the lamb mince between the four courgettes and spoon the sauce on top. Sprinkle with the remaining cheese
25g of Le Gruyère AOP
Preheat the oven to 180°C/gas mark 4
Season the lamb rumps with salt then brush with olive oil and mustard. Sprinkle over the chopped herbs to coat
1 tbsp of English mustard
1 tbsp of parsley, finely chopped
1 tsp chervil, finely chopped
1 tsp tarragon, finely chopped
4 lamb rumps, each weighing 200g
Roast the rumps in the oven for approximately 20 minutes, until pink. Halfway through cooking, add the prepared courgettes to the oven
Remove the lamb from the oven, cover with foil and leave to rest for 5 minutes
Meanwhile, wilt the spinach in a frying pan in a little butter and season with salt
500g of spinach
1 knob of butter
To plate, slice the rumps across the grain and lay slices on top of the spinach and olives. Place the courgette next to the lamb, drizzle over the pan juices and serve immediately
12 black olives, sliced lengthways
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.