- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1x300 g lamb rumps, trimmed
- 1 tbsp olive oil
- 1 sprigs thyme, chopped
- cracked black pepper
- sea salt
- 100 ml lamb stock
- 1 butternut squash, round unseeded end only, diced into 1cm cubes
- 1 aubergine
- 6 button mushrooms, quartered
- 3 cloves garlic, chopped
- 1 tinned chickpeas, drained
- 1 tsp hot curry powder
1. Preheat the oven to 180C/gas 4.
2. In a bowl, mix together the olive oil, chopped thyme and season with sea salt and pepper. Use the mixture to coat the lamb.
3. Sear the lamb over a medium- high heat or you could roast the in the oven for 8 minutes (for rare), or until cooked to your liking.
4. In a small saucepan, bring the lamb stock to the boil and heat until reduced by two-thirds. Set aside.
4. Heat a drizzle of olive oil in a frying pan and fry the butternut squash until golden brown and tender. Sprinkle with the curry powder, transfer to a bowl and set aside.
5. In the same pan, fry the aubergine in more olive oil until golden then transfer to the bowl with the butternut squash.
6. Fry the mushrooms and add the chopped garlic, chickpeas and then transfer to the bowl with the butternut squash and aubergine. Mix well.
7. Place a pastry or chefs ring onto a plate and spoon in the vegetables. Carefully remove the ring.
8. Slice the lamb and serve on top of the vegetables, then spoon over the lamb stock reduction.
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