Charcoal Roasted Lamb Rump, Smoked Eggplant and Chilli Bean Paste - Chef Recipe by David Coomer

Charcoal Roasted Lamb Rump, Smoked Eggplant and Chilli Bean Paste - Chef Recipe by David Coomer


Ingredients

6 lamb rumps (denuded by butcher)

Xinjiang Spice Mix:

40 g cumin seeds, roasted and ground
25 g Korean chilli flakes
25 g toasted sesame seeds
7 g Sichuan peppercorns, roasted and finely ground
5 g ginger powder
4 g mild curry powder
5 g salt

Roast Eggplant Puree:

4 eggplants
100 g edamame beans
1 bunch Spring onions, finely sliced
40 g chopped coriander

Chilli Bean and Black Vinegar Dressing:

50 g gluten-free soy Kikkoman
50 g Chinkiang black vinegar
65 g Scihuan chilli bean paste
25 g sugar
25 g Korean sesame oil
25 g ginger, julienned
4 cloves minced garlic
100 g olive oil

Method

Combine all spice mix ingredients, except the sesame seeds, and blitz in a processor until a powder. Fold through the sesame seeds, keeping them whole.

Add 200 ml vegetable oil, coat the lamb in the mixture and leave for six hours or overnight.

Cook the lamb sous vide at 65 C for 30 minutes. Remove from the bag and pan roast for 5-10 minutes until nicely caramelised. Leave to rest for five minutes.

Roast Eggplant Puree:

Place eggplant whole in the oven, preferably a wood fired oven for the smoky flavour. Roast until the skin burns and blisters. Remove and leave to cool.

Scoop out the inside and combine with the Spring onions, beans, coriander and three tablespoons of the chilli bean and black vinegar dressing. Heat and season to serve.

Chilli Bean and Black Vinegar Dressing:

Blend all ingredients in a processor for a smooth dressing.

To serve:

Heat the eggplant and place in the serving bowl. Slice the lamb and place on top, drizzle over the black bean dressing and add herbs to garnish.

Recipe provided by The Shorehouse


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