PT3H20M
This classic combination of lamb, aubergine, crème fraiche and pomegranate is given a new lease of life by James Cochran, who employs some neat techniques to make a sophisticated dinner party main. James cooks the lamb sous vide, but you can just as easily do it in the oven.
Barbecued lamb rump with smoked crème fraiche, aubergine, dukkah and pomegranate