RECIPES

Rump of Lamb, Slow-Roasted Tomatoes & Aubergine, Spinach Mash & Rosemary Jus

(A favourite of New Mill chef, Darren Whelan)

THE INGREDIENTS

4 x 6oz rumps of lamb
300ml lamb or beef stock
150ml red wine
1 tablesp redcurrant jelly
1 sprig rosemary
2 x aubergines, cut in half lengthways
12 x vine cherry tomatoes
Salt and pepper for seasoning
Sugar
Olive oil
1 sprig thyme
1 clove garlic, chopped
1 shallot, chopped
2 tablesp chopped parsley
3 x large maris piper potatoes
200g baby spinach (washed & stems picked)
100g unsalted butter (cubed)

THE COOKING

For the lamb

1. Heat oven to 180°c.

2. In a large pan, sear the lamb (skin-side down) until golden. Turn over and fry for two minutes to seal in the juices. Set pan aside and put lamb into the oven for 15 minutes for pink or 18 minutes for medium. Leave to rest but keep warm until ready to serve.

3. Put the pan back onto heat. Add the red wine, scraping off any sediments from the pan and reduce to a syrup. Add stock and bring to the boil, skimming the top of any foam all the time. Add redcurrant jelly and reduce by half, adding rosemary for last few minutes. Pass through a fine sieve/cloth into a clean pan and set aside until needed to serve.

For the aubergine & tomatoes

1. Score the flesh of aubergines and place them, skin-side down, onto a baking tray. Season with salt and pepper and drizzle with a little oil. Roast in the oven at 180°C - 190°C for 20-25 minutes until softened.

2. Remove from the oven and reduce heat to 100°C. Place tomatoes onto a tray and season with salt, pepper, sugar and thyme leaves. Drizzle with olive oil and cook in oven for 40-45 minutes until dried and slightly shrunken.

3. Scrape inside of aubergines into a bowl and discard skins. Sweat the chopped shallot and garlic in a heavy-based pan without colouring. Add the aubergine and crush with the back of a fork. Season to taste and set aside.

For spinach mash

1. Peel and cut potatoes. Add to pan of cold, salted water and bring to boil. Simmer for 20 minutes until soft. Drain and cool slightly.

2. Pan-fry spinach in a little oil and butter until wilted. Sieve and squeeze out any liquid. Chop and set aside.

3. In a heavy-based pan, mash the potatoes. Add the butter, a little at a time. Add parsley and season with salt and pepper to taste. Add 25ml olive oil and keep mash warm.

THE SERVING (for four)

Oven-warm the lamb whilst warming the aubergine and sauce on the hob, adding tomatoes to the sauce. With a large, hot serving spoon, scoop the mash into a quenelle onto the plate. Spoon aubergine together with two spoons and arrange on plate. Slice the lamb and place across the mash. Sauce the lamb and service. Gorgeous!