Rump of lamb with courgette moussaka
by Shaun Hill
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Shaun Hill's lamb rump recipe is served with a unique courgette moussaka, black olives and spinach, harnessing the bold flavours of the eastern Mediterranean. This dish is also deceptively simple to put together, making it a fine main course idea for a dinner party.
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Ingredients
Metric
Imperial
Lamb rump
- 4 lamb rumps, each weighing 200g
- 1 tbsp of English mustard
- 1 tbsp of parsley, finely chopped
- 1 tsp chervil, finely chopped
- 1 tsp tarragon, finely chopped
- olive oil
- salt
Courgette moussaka
- 150g of lamb mince
- 2 courgettes, large
- 1 shallot, chopped
- 1/2 tsp allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1 tbsp of passata
- 1 tsp olive oil
- salt
- pepper
Béchamel
- 15g of butter
- 15g of flour
- 100ml of milk
- 2 free-range eggs
- 50g of Gruyère
To plate
- 500g of spinach
- 12 black olives, sliced lengthways
- 1 knob of butter
SAVE RECIPE
Method
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 courgettes, large
- salt
- 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
- 1 tsp olive oil
- 1 shallot, chopped
- 1/2 tsp allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1 tbsp of passata
- 150g of lamb mince
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
- 15g of butter
- 15g of flour
- 100ml of milk
- 2 free-range eggs
- 25g of Gruyère
4
Divide the lamb mince between the four courgettes and spoon the sauce on top. Sprinkle with the remaining cheese
- 25g of Gruyère
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
- olive oil
- 1 tbsp of English mustard
- 1 tbsp of parsley, finely chopped
- 1 tsp chervil, finely chopped
- 1 tsp tarragon, finely chopped
- 4 lamb rumps, each weighing 200g
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
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
- 12 black olives, sliced lengthways
First published in 2015
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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