Rump of saltmarsh lamb, Provençale couscous and rosemary-scented jus
INGREDIENTS
(serves four)
120ml water
125g instant couscous
Salt and pepper
50ml olive oil
3 x 70g courgettes
1 medium aubergine
1 red pepper
50g butter
12 cloves garlic
4 x 160g lamb rumps, boned and trimmed
For the garnish 150ml lamb jus
Finely chopped rosemary
30g butter
Salt
Pepper
METHOD
Boil water and add to couscous. Season with salt and pepper, mix with one tablespoon olive oil, stirring occasionally until cold. Put the rest of the oil in a pan, dice one courgette, half the aubergine and halve the pepper in brunoise and sweat in oil.
Combine with the couscous, mould into four ramekins and reserve. Pass one courgette through a mandolin, sweat in half the butter and season. Cut the remainder of the pepper, the last courgette and aubergine into paysanne, sweat in butter until tender. Blanch garlic three times and fry in butter until golden. Season meat and roast for 8-10 minutes in oven. Drain fat from pan, reheat lamb jus, finish with rosemary and butter, season and pass through a chinois.
To assemble dish, reheat the couscous in microwave for 30 seconds. Place in centre of plate. Slice lamb and place on top of couscous. Place vegetables and garlic around plate. Coat lamb with the jus. Top with courgette, spaghetti and rosemary. Serve.
