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Rump of lamb with moussaka and Greek salad

11 September 2006
Rump of lamb with moussaka and Greek salad

Ingredients (serves eight)

For the lamb marinade 2 litres natural Greek yogurt
1tbs ground cumin
1tbs cayenne pepper
1tbs ground coriander
1 clove garlic, crushed
Lime juice
Honey
Salt
8 rumps of lamb

For the moussaka 1 large onion, finely chopped
2 cloves garlic, crushed
1kg lamb shoulder, minced
60g duck fat
Salt and pepper
1tbs mild curry powder
½tbs ground cumin
1tbs cayenne pepper
1tbs tomato purée
700ml chicken stock
About 800g each of aubergines and courgettes, sliced lengthways on a mandolin, 2.5mm thick
Olive oil
2 cloves garlic, diced
1tbs thyme leaves
40ml sherry vinegar
Optional: mint and coriander, chopped

For the Greek salad
400g small cherry tomatoes, cut into quarters
1 cucumber, peeled and deseeded, in 1cm cubes
60g taggiasca olives, sliced into ovals
1 red onion, cut in half and sliced on a mandolin
Basil, diced
120g feta cheese, cut as for cucumber
4tbs olive oil
1tbs condimento morbido vinegar
Salt and pepper

Method

For the marinade, mix all the ingredients together and season to taste. Trim the lamb rumps and place in the marinade for a minimum of 24 hours.

Sweat the onions and garlic in duck fat until soft, in a heavy-bottomed casserole. Add lamb mince and caramelise on a very high heat. When it starts to colour, season, add the spices and tomato purée and cook out. Take the mince out of the casserole and deglaze the pan with a little water.

Put the onion and mince back into the casserole and cover with chicken stock. Place a cartouche on top and cover with a lid. Cook in a low oven for three hours. Pan-fry the aubergine and courgette slices in olive oil with garlic and thyme (and optional chopped mint and coriander), deglaze with sherry vinegar.

Line a non-stick mould 9cm x 2cm with greaseproof. Lay the aubergine first, followed by the courgette. Once the lamb mince is cold, spoon on to vegetables. Fold the overhanging aubergine and courgette to completely seal the mince.

For the salad, place all ingredients in a bowl and mix. Season to taste.

To serve, rinse lamb rumps and dry well. Season and roast in the oven for about 8-10 minutes for medium-rare. Once the lamb is cooked, leave to rest on a wire rack. Put the moussaka in a hot pan and place inside the oven; it will take around the same time as the lamb. When the moussaka is hot, turn out into a large bowl. The aubergine should be nicely caramelised.

Slice the lamb and layer on top of the moussaka. Neatly spoon the Greek salad around the lamb.

Ingredients (serves eight)

For the lamb marinade 2 litres natural Greek yogurt
1tbs ground cumin
1tbs cayenne pepper
1tbs ground coriander
1 clove garlic, crushed
Lime juice
Honey
Salt
8 rumps of lamb

For the moussaka 1 large onion, finely chopped
2 cloves garlic, crushed
1kg lamb shoulder, minced
60g duck fat
Salt and pepper
1tbs mild curry powder
½tbs ground cumin
1tbs cayenne pepper
1tbs tomato purée
700ml chicken stock
About 800g each of aubergines and courgettes, sliced lengthways on a mandolin, 2.5mm thick
Olive oil
2 cloves garlic, diced
1tbs thyme leaves
40ml sherry vinegar
Optional: mint and coriander, chopped

For the Greek salad
400g small cherry tomatoes, cut into quarters
1 cucumber, peeled and deseeded, in 1cm cubes
60g taggiasca olives, sliced into ovals
1 red onion, cut in half and sliced on a mandolin
Basil, diced
120g feta cheese, cut as for cucumber
4tbs olive oil
1tbs condimento morbido vinegar
Salt and pepper

Method

For the marinade, mix all the ingredients together and season to taste. Trim the lamb rumps and place in the marinade for a minimum of 24 hours.

Sweat the onions and garlic in duck fat until soft, in a heavy-bottomed casserole. Add lamb mince and caramelise on a very high heat. When it starts to colour, season, add the spices and tomato purée and cook out. Take the mince out of the casserole and deglaze the pan with a little water.

Put the onion and mince back into the casserole and cover with chicken stock. Place a cartouche on top and cover with a lid. Cook in a low oven for three hours. Pan-fry the aubergine and courgette slices in olive oil with garlic and thyme (and optional chopped mint and coriander), deglaze with sherry vinegar.

Line a non-stick mould 9cm x 2cm with greaseproof. Lay the aubergine first, followed by the courgette. Once the lamb mince is cold, spoon on to vegetables. Fold the overhanging aubergine and courgette to completely seal the mince.

For the salad, place all ingredients in a bowl and mix. Season to taste.

To serve, rinse lamb rumps and dry well. Season and roast in the oven for about 8-10 minutes for medium-rare. Once the lamb is cooked, leave to rest on a wire rack. Put the moussaka in a hot pan and place inside the oven; it will take around the same time as the lamb. When the moussaka is hot, turn out into a large bowl. The aubergine should be nicely caramelised.

Slice the lamb and layer on top of the moussaka. Neatly spoon the Greek salad around the lamb.

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