Name: Harissa-roasted lamb rump with pomegranate and eggplant
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 tbsp harissa paste; 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling; 4 lamb rump (300gm each), trimmed, cap off; 210 gm (¾ cup) thick Greek-style yoghurt; 70 gm (¼ cup) hulled tahini; 2 tbsp lemon juice; 2 garlic cloves, crushed; 1 large eggplant (500gm), cut into 2cm pieces; 185 gm (½ cup) pomegranate molasses, plus extra for drizzling; 2½ tbsp sherry vinegar; 1 tbsp honey; 400 gm canned chickpeas, drained and rinsed; 200 gm small heirloom tomatoes, chopped; ¼ cup each flat leaf parsley, mint and coriander leaves, coarsely chopped and loosely packed.

Ingredients

2 tbsp harissa paste

80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling

4 lamb rump (300gm each), trimmed, cap off

210 gm (¾ cup) thick Greek-style yoghurt

70 gm (¼ cup) hulled tahini

2 tbsp lemon juice

2 garlic cloves, crushed

1 large eggplant (500gm), cut into 2cm pieces

185 gm (½ cup) pomegranate molasses, plus extra for drizzling

2½ tbsp sherry vinegar

1 tbsp honey

400 gm canned chickpeas, drained and rinsed

200 gm small heirloom tomatoes, chopped

¼ cup each flat leaf parsley, mint and coriander leaves, coarsely chopped and loosely packed.

Method

1.Preheat oven to 220°C. Combine harissa and olive oil in a large bowl. Add lamb, season to taste and turn to coat; stand at room temperature until ready to cook.

2.Meanwhile, for tahini sauce, place yoghurt, tahini, juice, 2 tbsp oil and garlic in a small food processor, season to taste and blend until smooth.

3.Heat a large ovenproof frying pan over high heat. Cook lamb skin-side down until browned (5 minutes). Turn and brown lamb on all sides (1-2 minutes). Transfer to an oven tray, and roast for 15-20 minutes for medium or until cooked to your liking; rest 10 minutes, loosely covered with foil before slicing.

4.Wipe out frying pan and heat over medium-high heat. Heat remaining oil and fry eggplant, stirring occasionally, until browned and tender (5 minutes). Transfer eggplant with a slotted spoon to a plate lined with paper towel. Add pomegranate molasses, vinegar, and honey to frying pan; boil until thickened (2 minutes). Return eggplant and toss to coat. Gently stir in chickpeas, tomatoes and herbs.

5.To serve, divide tahini sauce among plates and top with eggplant mixture and sliced lamb; drizzle with extra pomegranate molasses and olive oil.

If you have leftover lamb and eggplant, wrap in pita bread and add tahini yoghurt, tabbouleh and fresh herbs for a delicious lunch or light dinner.
Notes

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Styling by Steve Pearce

Ingredients

Method

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