Rump of lamb with baked aubergine and pesto

  • medium
  • 4
  • 1 hour 10 minutes

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

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

Showcasing quality ingredients from his native Wales, Bryan Webb cooks French-inflected dishes that champion simplicity and gutsy flavour.

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