Harissa-roasted lamb rump with pomegranate and eggplant

SERVES 4 // PREP TIME 25 MINS // COOK 25 MINS (PLUS RESTING)

2 tbsp harissa paste

80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling

4 lamb rump (300gm each), trimmed, cap off

210 gm (¾ cup) thick Greek-style yoghurt

70 gm (¼ cup) hulled tahini

2 tbsp lemon juice

2 garlic cloves, crushed

1 large eggplant (500gm), cut into 2cm pieces

185 gm (½ cup) pomegranate molasses, plus extra for drizzling

2½ tbsp Sherry vinegar

1 tbsp honey

400 gm can chickpeas, drained and rinsed

200 gm small heirloom tomatoes, chopped

¼ cup each (loosely packed) flat-leaf parsley, mint and coriander leaves, coarsely chopped

1 Preheat oven to 220°C. Combine harissa and olive oil in a large bowl. Add lamb, season to taste and turn to coat; stand at room temperature until ready to cook. 2 Meanwhile, for tahini sauce, place yoghurt, tahini, juice, 2 tbsp oil and garlic in a small food processor, season to taste and blend until smooth.

3 Heat a large ovenproof frying pan over high heat. Cook lamb skin-side down until browned (5 minutes). Turn and brown lamb on all sides (1-2 minutes). Transfer to an oven tray, and roast for 15-20 minutes for medium or until cooked to your liking; rest 10 minutes, loosely covered with foil before slicing.

4 Wipe out frying pan and heat over medium-high heat. Heat remaining oil and fry eggplant, stirring occasionally, until browned and tender (5 minutes). Transfer eggplant with a slotted spoon to a plate lined with paper towel. Add pomegranate molasses, vinegar, and honey to frying pan; boil until thickened (2 minutes). Return eggplant and toss to coat. Gently stir in chickpeas, tomatoes and herbs.

5 To serve, divide tahini sauce among plates and top with eggplant mixture and sliced lamb; drizzle with extra pomegranate molasses and olive oil.