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Rump of lamb with courgette moussaka

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Ingredients

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Lamb rump

Courgette moussaka

Béchamel

To plate

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1
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
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
3
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
4
Divide the lamb mince between the four courgettes and spoon the sauce on top. Sprinkle with the remaining cheese
5
Preheat the oven to 180°C/gas mark 4
6
Season the lamb rumps with salt then brush with olive oil and mustard. Sprinkle over the chopped herbs to coat
7
Roast the rumps in the oven for approximately 20 minutes, until pink. Halfway through cooking, add the prepared courgettes to the oven
8
Remove the lamb from the oven, cover with foil and leave to rest for 5 minutes
9
Meanwhile, wilt the spinach in a frying pan in a little butter and season with salt
10
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
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Rump of lamb with courgette moussaka

 
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