Rump of lamb with courgette moussaka


First published in 2015
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Lamb rump

Courgette moussaka


To plate

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
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
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
Divide the lamb mince between the four courgettes and spoon the sauce on top. Sprinkle with the remaining cheese
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
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
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
First published in 2015
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