Rump of lamb with baked aubergine and pesto

Bryan Webb marinates these Welsh lamb rumps in a delicious garlic and herb oil to maximise their flavour, before serving with a Mediterranean-inspired side of pesto-crusted aubergines.

First published in 2015
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Ingredients

Metric

Imperial

Lamb rump

Pesto

Baked aubergines

To serve

Equipment

  • Blender

Method

1
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
2
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
3
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
4
Preheat the oven to 200°C/gas mark 6
5
Bake the aubergines in the oven for 20 minutes until soft. Meanwhile, heat a large frying pan over a high heat
6
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
7
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
8
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
First published in 2015
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Showcasing quality ingredients from his native Wales, Bryan Webb cooks French-inflected dishes that champion simplicity and gutsy flavour.

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