Flamed Lamb Rumps with Blackened Eggplant, Pomegranate Molasses and Feta

Ingredients

• 1 pack Silver Fern Farms Lamb Rumps  
• 2 eggplants
• 100g Italian parsley, chopped
• 1 block Danish feta
• 1 lemon
• 50g tahini paste
• 25ml pomegranate molasses

Method

Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Coat lamb with oil and season with salt and pepper.

Place eggplant on grill or embers and blacken off until soft. Remove and scoop out inner flesh, combine in bowl with tahini paste, salt and pepper. Squeeze in lemon and half the parsley.

Cook lamb on grill for 2-3 mins each side for med-rare, remove from heat, cover loosely and rest for 5 mins before carving across the grain.

Plate lamb on top of eggplant mixture. Crumb feta on top and drizzle with pomegranate molasses. Finish with parsley and season.