Ingredients

Lamb Rump

• 4 x 180g Northland lamb rumps
• Zest and juice of 1 lemon
• 2 garlic cloves, quartered
• 1 sprig rosemary, leaves chopped
• 3 tbsp olive oil
• Sea salt & freshly ground black pepper

Eggplant Caponata

• 2 medium eggplants (aubergines), cut into 2cm pieces
• 5 tbsp extra virgin olive oil
• 1 red onion, thinly sliced
• 2 red peppers, diced
• 2 yellow peppers, diced
• 4 courgettes, diced
• 600ml tomato passata
• 2 tbsp capers in vinegar, drained
• 75g pine nuts, toasted
• 8 basil leaves, torn
• Salt & pepper to taste

Kawakawa Salsa Verde

• • 100g flat-leaf parsley
  • 50g kawakawa leaves (or substitute with mint + a pinch of kawakawa powder if fresh unavailable)
  • 50g rocket
  • 50g basil leaves
  • 1 tbsp capers
  • 4 salted anchovy fillets
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • Juice of ½ lemon
  • Salt & pepper

Method

1. Marinate Lamb

• Combine lemon zest, juice, garlic, rosemary, and olive oil in a shallow dish.
• Add lamb rumps, coat well, cover, and marinate at room temperature for 1 hour.

2. Prepare Caponata

• Preheat oven to 180°C.
• Toss eggplant with 3 tbsp olive oil and salt; roast on trays for 25 mins until tender.
• In a heavy pan, sauté onion and celery in 2 tbsp olive oil for 10 mins.
• Add peppers, cover, and steam for 10 mins; then add courgettes and cook uncovered for 10 mins.
• Stir in tomato passata; simmer until reduced by half (10 mins).
• Fold in roasted eggplant, capers, pine nuts, and basil. Season to taste.

3. Salsa Verde

• Blitz parsley, kawakawa, rocket, basil, capers, anchovies, mustard, olive oil, and lemon juice in a blender until smooth. Adjust seasoning.

4. Cook Lamb

• Preheat oven to 180°C.
• Sear lamb rumps in a hot pan until browned all over (approx. 3 mins each side).
• Transfer to oven and roast for 8–10 mins for medium-rare.
• Rest for 5 mins before slicing.

5. Plate

• Spoon caponata onto plates.
• Slice lamb and arrange on top.
• Drizzle with kawakawa salsa verde.
• Garnish with micro herbs