Here eggplant and potato combine with tomato to form a bed for baked lamb rumps – an easy, one-dish meal that is sure to impress.
Lamb Baked with Eggplant, Onion & Potato
This could also be cooked in a large dish on a covered barbecue.
2 medium eggplant, cut into chunks
4 medium potatoes, cut into chunks
1 large red onion, chopped
4 cloves garlic, peeled
4 medium tomatoes, cut into chunks
2-4 lamb rumps, each weighing about 250g
2 tbsp chopped or shredded fresh herbs of your choice – on this occasion I used parsley
1 Preheat oven to 220°C.
2 Place eggplant, potatoes and onion in a plastic bag. Add a good drizzle of oil and a good grind of salt, twist top of bag and shake to coat vegetables in oil. Tip vegetables onto a baking tray lined with foil and spread out in a single layer. Tuck garlic cloves amongst the vegetable and squeeze over lemon juice. Bake for 20 minutes.
3 Toss vegetables, add tomatoes and toss again. Bake for 10 minutes longer.
3 Meanwhile, season lamb with salt. Heat a frying pan over a medium-high heat, add a splash of oil, then add lamb and cook for 4-5 minutes each side to brown.
4 Toss vegetables again, place lamb on top and bake for 15- 20 minutes longer or until lamb and vegetables are cooked. Remove from oven, cover with aluminum foil and allow rest for at least 10 minutes before carving.
Where did the ingredients for this dish come from:
Lamb: The Organic Farm – Hastings; Red onion, eggplant, tomatoes, garlic: Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier; Herbs: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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