Roast Rump of Lamb with kofta, confit ratte potatoes, aubergine puree and yoghurt

Serves 4

4x lamb chumps- skin scorred

Lamb koftas

  • 200g lean lamb mince
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • Pinch of grated nutmeg
  • Large pinch ground black pepper
  • ½ teaspoon salt
  • 1 shallot – finely diced
  • 1 heaped tablespoon breadcrumbs
  • ½ bunch finely chopped parsley
  • 2 tablespoon yoghurt

Confit ratte potatoes

  • 600g ratte potatoes
  • ½ lemon sliced
  • 3 cloves of garlic
  • Olive oil to cover
  • Salt and pepper
  • ½ bunch lemon thyme

Aubergine puree

  • 3x aubergine
  • Smoke powder
  • Sherry vinegar
  • 100g salt
  • 100g sugar

Yoghurt pudding

  • 200g Greek yoghurt
  • 2g salt
  • 8g sugar
  • 3g ultratex
  • 2 tablespoon finely chopped mint

Charred lemon puree

  • 4x lemon
  • Ultratex

Parsley, lemon, garlic oil

  • 350g picked parsley
  • 1 clove of garlic
  • 1 strip lemon peel
  • 350g grapeseed oil

Roast garlic

  • 1x large bulb garlic- fully peeled

Red pepper reduction

  • 2x red pepper
  • Pinch of sugar
  • Parsley cress

Video Recipe

For the kofta. Combine all the ingredients in a bowl, then form into koftas on to skewers. Leave to chill for 1 hour. Pan fry or griddle all over, until golden brown all over and cooked to your preference.

For the chumps. Preheat oven to 180 deg cel. Heat a large frying pan over a medium high heat, add a splash of oil. Season the the chumps with salt and pepper, and place them skin side down in the pan.

Cook until golden brown and the fat has rendered down, then quickly seal all over, and place in the oven for around ten minutes or until the core temperature reaches 55/60 deg cel. Rest for at least ten minutes. Trim edges and cut in half.

For the confit ratte potatoes. Gently squash the garlic and place in a medium saucepan with all other ingredients, cover with olive oil. Cook on a low heat until potatoes are tender, about 30/45 minutes. Drain and slice in half on an angle.

For the aubergine puree. Combine the salt and sugar, and spread half of this mix on a tray. Slice the aubergines into 1cm discs and place on this salt mix, and then cover with remaining mix. Leave for 30 minutes, then rinse and dry.

Heat a griddle until smoking hot. Lightly oil the aubergine, and place on the griddle. Cook until golden brown on both sides and fully cooked. Blend the aubergine till smooth. Add sherry vinegar and smoke powder to taste, and continue to blend. Check seasoning.

For the yoghurt pudding. Combine yoghurt, sugar, salt, and ultratex in a blender or bowl. Mix until combined, then add chopped mint and place in a piping bag.

For the charred lemon. Heat a dry frying pan until very hot. Cut lemons in half, at an angle, and place cut side down in the pan. Fry until dark and fully charred, allow to cool, then squeeze out the juice and strain.

Add enough ultratex to form a puree that holds its shape. Place in a piping bag.

Parsley, lemon, garlic oil. Place all the ingredients in the themomix, and cook and blend at 90 deg cel for 7 minutes. Strain through muslin, and chill over ice. Alternatively, blanch the parsley until tender in a pan of boiling water, strain and squeeze dry. Place in a blender, and add the other ingredients and blend until smooth. Then as above.

For the roast garlic. Place the garlic in a small saucepan and cover with mix made up of half milk and water, and large pinch of salt. Cook until tender, drain and dry. Pan fry in a little olive oil, until golden brown, just before serving.

For the red pepper reduction. Remove the seeds from the pepper, and place in a blender with a splash of water and the sugar. Blender until fully puréed, strain through a fine sieve and place in a small saucepan. Place over a low heat and reduce until it reaches a syrup consistency.

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