1 sprig rosemary, leaves picked and roughly chopped
3 tbsp olive oil
sea salt and freshly ground black pepper
For the caponata
3 aubergines, sliced into 2cm rounds, then each round halved
5 tbsp extra virgin olive oil
1 red onion, thinly sliced
2 sticks celery, cut in to 5mm/¼in pieces
2 red peppers, cut into 2cm pieces
2 yellow peppers, cut into 2cm pieces
4 courgettes, cut into 2cm pieces
600ml/20fl oz tomato passata
2 tbsp miniature capers in vinegar, drained
75g/2½oz pine nuts
8 leaves fresh basil, roughly torn
salt and freshly ground black pepper
For the salsa verde
100g/3½oz fresh flatleaf parsley
100g/3½oz wild rocket
50g/1¾oz fresh basil leaves
25g/1oz mint leaves
1 tbsp miniature capers in vinegar, drained
4 salted anchovy fillets in olive oil, drained
1 tsp Dijon mustard
4 tbsp olive oil
To make the lamp rump, put the lemon juice and peel in a shallow dish, add the lamb rumps, garlic quarters, chopped rosemary, cover with cling film and leave at room temperature for 1 hour. Turn over a couple of times while marinating.
Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper.
To make the caponata, place the cut aubergines in a large bowl with a sprinkle of salt and 3 tablespoons of olive oil. Mix throughly so that the aubergine pieces are covered in olive oil and place on the trays so that they are not on top of each other, but fill the trays. Cook in the preheated oven for 15 minutes, take out of the oven and turn over the aubergine slices and put back in the oven for a further 10 minutes. Check that they are cooked by using a sharp knife to cut in to the outside edge of the aubergine – if the knife goes through easily and there is no resistance, then the aubergine is cooked.
Heat a large heavy-based saucepan over a medium heat, add 2 tablespoons of olive oil to the pan and the sliced onion and celery. Turn the heat to low and cook for 10 minutes. Add the peppers to the onions, and add a generous pinch of salt to the pan. Place a tight-fitting lid on top, so that the peppers start to steam and become softer. After 10 minutes cooking, add the courgettes and cook without the lid for a further 10 minutes stirring occasionally. Add the tomato passata and cook, still on a low heat, for a further 10 minutes so that the tomato passata has reduced in volume by half. Add the capers, pine nuts, torn basil and finally the roasted aubergines. Mix together well and leave on the stove to cook very gently for a further 5 minutes so that the aubergines combine with the other ingredients. Add salt and pepper to taste.
To finish the lamb, add 2 tablespoons of olive oil to the marinade and season with sea salt and black pepper.
Remove each lamb rump from the marinade and place on kitchen paper to soak up any excess marinade. Season with sea salt and black pepper. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides then place the lamb fat side down in the pan, transfer to the oven and roast for 8 minutes.
Remove from the oven and leave the lamb rumps in the pan. Turn them over a couple of times but not on the heat, just let them rest in the warm pan.
To make the salsa verde, place all the ingredients (except the mustard and oil) onto a large chopping board. Using a cook’s knife, finely chop all the herbs and then the anchovies and capers. Place in a bowl and mix together with the mustard and olive oil. Taste and add salt if needed.
Carve the lamb rumps and place onto a serving plate alongside the caponata and spoon the salsa verde on top of the lamb.
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