Roast Rump of New Season Lamb with Mint Couscous and Pan-fried Lambs Liver

A quenelle of finely chopped, herb-scented aubergine adds a final flourish to Richard Phillips' elegant stack of Mediterranean flavours
By Richard Phillips
Roast Rump of New Season Lamb with Mint Couscous and Pan-fried Lambs Liver
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 50 minutes
  • Effort: medium


  • olive oil
  • 2 aubergines
  • 2 cloves garlic, finely chopped
  • sprig thyme
  • 500 ml chicken stock
  • 150 g couscous
  • ½ bunch mint, leaves chopped, stalks reserved
  • pinch chopped chervil
  • 50 g green olives, chopped
  • 1 lamb rump
  • 1 slice lamb's liver
  • knob of butter


1. Heat a generous quantity of olive oil in a large frying pan. Add the aubergines, garlic and thyme and cook slowly over a medium heat until the aubergine is extremely tender. Remove from the heat and leave to cool before chopping the aubergine finely.

2. Meanwhile, combine the chicken stock and mint stalks in a saucepan and bring to the boil. Put the couscous in a large heatproof bowl and pour the hot chicken stock over it. Drizzle with olive oil, cover with cling film and allow the couscous to stand for 15 minutes, stirring occasionally with a fork. When the couscous has rehydrated, add the olives, chervil and mint leaves, season to taste and set aside.

3. Preheat the oven to 180C/gas 4 and place a frying pan over a high heat to get really hot. Add a little olive oil to grease the pan.

4. Season the lamb, then put it in the hot frying pan and cook, turning to colour the meat on all sides. Transfer the lamb to a small roasting tray, place in the oven and cook for 4 minutes on each side. When it is done, set the meat aside to rest.

5. Season the liver and fry for 1 minute on each side in the same pan that you seared the lamb . Drizzle in some sherry vinegar to deglaze the pan, stirring to incorporate the caramelised cooking juices then whisk in the know of butter.

6. On 2 serving plates, pile the couscous into a pastry cutter 10-13cm in diameter, smoothing the surface to provide a bed for the lamb. Slice the rump and arrange it on top of the couscous, then cover it with half a slice of liver.

7. Use 2 spoons to shape the aubergine paste into quenelles and sit them on the liver. Drizzle the pan juices around the plate and serve.

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