Bryan Webb Rump of Welsh Lamb with baked aubergine and pesto

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Sunday 7th June 2015

Ingredients

4 Welsh Lamb rumps

200ml olive oil

1tbsp fresh thyme

1tbsp chopped rosemary

4 garlic cloves

1tsp black peppercorns, crushed

Juice half a lemon

2 large aubergines

Flaky sea salt

Pepper

Olive oil

100g rocket

Extra virgin olive oil


For the pesto:

25g pine nuts

2 garlic cloves, finely chopped

100g basil leaves

10tbsp olive oil

50g Parmesan, shredded

Method

  1. 24 hours before cooking, blend the herbs, garlic, peppercorns, lemon juice and olive oil to make a marinade sauce. Drizzle the sauce over the Welsh Lamb rumps before wrapping in cling film, then set aside in the fridge for 24 hours.
  2. Make the pesto by toasting the pine nuts over a medium heat in a dry pan until golden brown. Blitz the garlic, basil leaves, olive oil and pine nuts together in a blender. If the pesto seems too thick, add some additional oil. Remove from the blender, mix in the Parmesan and refrigerate in an airtight container.
  3. Remove the rump from the fridge and leave to reach room temperature. In the meantime, cut the aubergine in half and score the surface with a sharp knife before seasoning with salt and pepper and a sprinkle of oil.
  4. Preheat oven to 200°C/gas mark 6.
  5. Place the aubergines in the oven for 20 minutes or until soft. While the aubergines are baking, sear the rumps on a high heat in a dry frying pan on each of its sides before placing in the oven for 10 minutes. Then remove and leave to rest for another 10 minutes.
  6. Remove the aubergines from the oven. Spoon a layer of pesto over them and return to the oven for 5 minutes or until the pesto begins to crust.
  7. Serve by placing an aubergine on each plate, slice the rump and arrange around the plate. Dress with rocket in olive oil and pepper and serve.

Recipe Information

Serves 4
Cooking Time

Nutrition Information

Calories kcal

Energy

Fat

Saturates

Salt

Iron

5-a-day


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