LAMB WITH BAKED EGGPLANT AND PESTO
Pre-heat the oven to 200°C.
Add the herbs, garlic, peppercorns, lemon juice and olive oil to a medium-sized bowl and blend to a purée using a hand-held blender.
Add the lamb rumps and turn to coat; cover and leave to marinate for 20 mins, or for as long as possible.
Cut the aubergines in half and slash the cut surface with a sharp knife, brush with olive oil and season with salt and pepper.
Place on a baking sheet and cook in oven for 20 mins or until soft.
Heat a large frying pan over a high heat. Add a little cooking oil and sear lamb rumps on each side for 2 mins.
Place in the oven for 10-12 mins, turning halfway through.
Remove from the oven, cover and leave to rest for 5 mins.
Remove the aubergines from the oven.
Spoon a layer of pesto over the flesh of the aubergine. Return to the oven for 5 mins or until the pesto has begun to crust.
In a small mixing bowl, add rocket, 5-10mls extra virgin olive oil and season to taste, gently mix.
Slice the rested lamb rumps across the grain.
To serve: place two halves of aubergine on each plate along with the sliced lamb rump and rocket salad.
1x 440-gram pack Fresh Meats lamb rumps
1⁄4 cup olive oil
10 grams thyme, leaves picked
10 grams rosemary, leaves picked, roughly chopped
4 garlic cloves, peeled, roughly chopped
1 teaspoon black peppercorns, crushed
1⁄2 lemon, juiced
2 large aubergines
100 grams Genoese fresh basil pesto
80 grams wild rocket
1-2 teaspoons extra virgin olive oil