Harissa lamb with smoked aubergine & black olive dressing

• lamb rumps2 x 250g g
• olive oil↗1 tbsp tbsp
• red chillies↗4

  (medium heat)

• garlic cloves↗10
• olive oil↗2 tbsp tbsp
• pitted black olives↗50g g
• anchovies↗2
• basil leaves↗6
• extra virgin olive oil↗2 tbsp tbsp
• aubergines↗2
• olive oil↗1 tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• double cream↗3 tbsp tbsp
• juice 1 lemon

Step-by-step instructions

1. 1

   To make the harissa, put the chillies, garlic, oil and 1 tsp salt in a spice blender and blitz. Scrape the paste into a mixing bowl, then add the lamb and rub all over. Cover and put in the fridge for at least 3 hrs.

2. 2

   Heat oven to 220C/200C fan/gas 7. To make the black olive dressing, crush the olives, anchovies and basil to a coarse paste using a pestle and mortar, then mix in the oil.

3. 3

   Put the aubergines on a baking tray and roast for 35-40 mins until collapsed and burnt on the outside. Carefully scoop out the soft flesh and discard the skin, then chop to the consistency of a rough purée. Heat the oil in a saucepan over a medium-high heat and add the spices and aubergine. Fry for 1 min or so until the spices start to colour the aubergine. Add the cream, turn the heat to low and leave to gently warm while you cook the lamb. Just before serving, season with salt and the lemon juice.

4. 4

   Reduce oven to 200C/180C fan/ gas 6. Remove the lamb from the harissa, then season. Heat the oil in a frying pan over a medium heat and slowly colour the lamb all over for about 10 mins. Put the lamb on a baking tray and roast for a further 3-5 mins to your liking. Leave to rest for 5 mins, then carve. Divide the smoky aubergine between two plates, top with the lamb and spoon over the olive dressing.