LAMB RUMP

WITH COURGETTE MOUSSAKA

Ingredients

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 TOMATO PASSATA
1 TSP OLIVE OIL
SALT
PEPPER

BÉCHAMEL

50G OF GRUYÈRE
15G OF BUTTER
15G OF FLOUR
100ML OF MILK
2 FREE-RANGE EGGS

TO PLATE

1 KNOB OF BUTTER
500G OF SPINACH
12 BLACK OLIVES, SLICED LENGTHWAYS

Step 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

Step 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 TOMATO PASSATA
150G OF LAMB MINCE

Step 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

Step 4

DIVIDE THE LAMB MINCE BETWEEN THE FOUR COURGETTES AND SPOON THE SAUCE ON TOP. SPRINKLE WITH THE REMAINING CHEESE

25G OF GRUYÈRE

Step 5

PREHEAT THE OVEN TO 180°C/GAS MARK 4

Step 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

Step 7

ROAST THE RUMPS IN THE OVEN FOR APPROXIMATELY 20 MINUTES, UNTIL PINK. HALFWAY THROUGH COOKING, ADD THE PREPARED COURGETTES TO THE OVEN

Step 8

REMOVE THE LAMB FROM THE OVEN, COVER WITH FOIL AND LEAVE TOREST FOR 5 MINUTES

Step 9

MEANWHILE, WILT THE SPINACH IN A FRYING PAN IN A LITTLE BUTTER AND SEASON WITH SALT

500G OF SPINACH
SALT
1 KNOB OF BUTTER

Step 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

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