Dukkah-spiced lamb with smoked aubergine and quinoa tabbouleh

Serves 4 people 

INGREDIENTS 

FOR THE LAMB

• 600g lamb rump, cut into 2 even portions 
• 2 tbsp olive oil 
• 1 tsp sumac, plus extra to serve 
• 1 tsp rosewater 
• 1 clove of garlic, finely chopped 
• 1 sprig of rosemary 
• Dukkah, for sprinkling 

FOR THE SMOKED AUBERGINE 

• 2 aubergines 
• 1 clove of garlic, roughly chopped 
• 2 tbsp light tahini 
• 1 tbsp lemon juice 
• ¼ tsp cayenne pepper 
• 1 tbsp extra-virgin olive oil 

FOR THE QUINOA TABBOULEH 

• 100g Quinoa
• 2 tbsp Sultanas
• 1 tbsp Sunflowers seeds
• 1 tbsp Chia seeds

 1. Marinate the lamb overnight in the olive oil, sumac, rosewater, chopped garlic and rosemary. 

 2. Place the aubergines under a hot grill or directly over a gas flame and cook, turning occasionally, until very soft and the skin has blackened. When cool enough to handle, remove the skin and stalk and place the aubergine pulp in a food processor with the remaining ingredients. Blitz until smooth, check the seasoning and leave to cool. 

3. For the quinoa tabbouleh, cook the quinoa in a pan of boiling salted water until tender (15-20 minutes) and drain thoroughly. Mix with the remaining ingredients and season to taste. Set aside. 

4. When you are ready to finish cooking, heat the oven to 200C (non-fan 220C). Heat an ovenproof heavy-based frying pan or skillet until smoking hot, season the lamb with salt and pepper and place fat side down into the hot, dry pan. Sear the lamb really well for 2 minutes, then turn over and brown the other side. Turn the lamb fat side down and cook in the hot oven for 12-13 minutes for medium-rare, as we serve it, or longer if you prefer it well done. 

5. Remove from the oven and leave to rest for 5-10 minutes.