Charcoal Roasted Lamb Rump, Smoked Eggplant and Chilli Bean Paste - Chef Recipe by David Coomer

Ingredients

6 lamb rumps (denuded by butcher)

Xinjiang Spice Mix:

40g cumin seeds, roasted and ground
25g Korean chilli flakes
25g toasted sesame seeds
7g Sichuan peppercorns, roasted and finely ground
5g ginger powder
4g mild curry powder
5g salt

Roast Eggplant Puree:

4 eggplants
100g edamame beans
1 bunch Spring onions, finely sliced
40g chopped coriander

Chilli Bean and Black Vinegar Dressing:

50g gluten-free soy Kikkoman
50g Chinkiang black vinegar
65g Scihuan chilli bean paste
25g sugar
25g Korean sesame oil
2 g ginger, julienned
4 cloves minced garlic
100g olive oil

Method

Combine all spice mix ingredients, except the sesame seeds, and blitz in a processor until a powder. Fold through the sesame seeds, keeping them whole.

Add 200mL vegetable oil, coat the lamb in the mixture and leave for six hours or overnight.

Cook the lamb sous vide at 65 C for 30 minutes. Remove from the bag and pan roast for 5-10 minutes until nicely caramelised. Leave to rest for five minutes.

Roast Eggplant Puree:

Place eggplant whole in the oven, preferably a wood fired oven for the smoky flavour. Roast until the skin burns and blisters. Remove and leave to cool.

Scoop out the inside and combine with the Spring onions, beans, coriander and three tablespoons of the chilli bean and black vinegar dressing. Heat and season to serve.

Chilli Bean and Black Vinegar Dressing:

Blend all ingredients in a processor for a smooth dressing.

To serve:

Heat the eggplant and place in the serving bowl. Slice the lamb and place on top, drizzle over the black bean dressing and add herbs to garnish.

Recipe provided by The Shorehouse