4 pieces (about 200-250g each) lamb rump, fully trimmed with cap off and silver skin removed.
Charred Eggplant Raita:
100g charred, cooked eggplant flesh
100g Greek yoghurt
1 Tbs lemon juice and zest
1 tsp chopped lemon thyme
1 tsp chopped parsley
1 Tbs extra virgin olive oil
Sea salt to taste
Pepita Dukkah:
60g toasted, chopped pepita or pumpkin seeds
18g toasted white sesame seeds
1g ground coriander
1g ground cumin
1g freshly ground black pepper
1/3 tsp flaked sea salt
5g poppy seeds
1 pinch chilli flakes
1g ground paprika
1g ground sumac
Baked Japanese Pumpkin:
1.2kg Japanese or Kent pumpkin, cut into wedges, deseeded and cut crossways into thumb sized chunks
15g brown sugar
1g ground coriander
1g ground ginger
3 Tbs olive oil
Sea salt to taste
Sumac Mustard:
3/4 Tbs ground sumac
2 Tbs Dijon mustard
2 Tbs wholegrain mustard
Pre-heat oven to 180 C.
Heat a little oil in a heavy-based frying pan over high heat. Add lamb and cook for two minutes on each side, or until browned. Season with salt and pepper, coat with sumac mustard and place in the oven to roast for 4-6 minutes for medium, or until cooked to your liking.
Remove from the oven and cover with foil. Set aside for five minutes to rest. Cooking time depends on the size of the rump.
To make charred eggplant raita:
Put gas flame on high and char eggplant, turning every couple of minutes until skin is charred. Transfer to a baking tray and roast in the oven at 170 C for 30-40 minutes until tender. Remove from oven and stand for 10 minutes, or until cool enough to handle.
Cut in half and scoop out flesh with a tablespoon, discard skin from eggplant. Cool completely.
Place eggplant flesh, yoghurt and all other ingredients in a bowl. Stir to combine and taste for seasoning.
To make pepita dukkah:
Pre-heat oven to 170 C. Spread pepita and sesame seeds in separate baking tray and cook in pre-heated oven for 3-4 minutes, or until toasted.
Add all other ingredients to seed tray and return to oven to toast for two minutes, then remove.
Place toasted pepitas in bowl of food processor and process until coarsely chopped, add all other ingredients and pulse once to mix everything. Transfer to a bowl to cool down, once cold put into airtight container.
To make baked Japanese pumpkin:
Toss pumpkin with spices, salt and oil. Pre-heat oven to 180 C and put pumpkin onto a baking tray. Roast for 30-45 minutes until pumpkin is cooked.
To make sumac mustard:
Place all ingredients into a bowl and mix until combined.
To serve:
Thickly slice each lamb rump into slices. Place on dinner plates and serve with roasted pumpkin, charred eggplant raita and dukkah.
Recipe provided by Rubyos
