Harissa Roast Lamb & Minty Eggplant Salad

• Meanwhile, lightly score lamb fat in a 1cm  
criss-cross pattern. Season lamb rump all over 
and place, fat-side down, in a large frying pan 
(no need for oil!).
• Place pan over medium heat and cook 
undisturbed until golden, 10-12 minutes.
• Increase the heat to high and sear lamb rump on 
all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat 
melt without burning.

• While the lamb is cooking, thinly slice onion 
(see ingredients).
• In a small microwave-safe bowl, combine onion, 
the white wine vinegar, a good pinch of sugar 
and salt and enough water to just cover.
• Microwave in 30 second bursts, stirring between 
each, until softened. Set aside.

• Transfer lamb, fat-side up, to a second lined 
oven tray. Use the back of a spoon to spread 
harissa paste evenly over lamb.
• Roast for 15-20 minutes for medium or until 
cooked to your liking.
• Remove from oven and rest for 10 minutes.
TIP: The lamb will keep cooking as it rests! 

• While the lamb is resting, finely chop garlic.
• Drizzle flatbreads with olive oil and season  
with salt.
• Bake directly on a wire rack until warmed 
through, 4-7 minutes.
• Wipe out frying pan and return to medium-high 
heat with a drizzle of olive oil. Cook garlic until 
fragrant, 1 minute.
• Allow garlic oil to cool slightly, then stir into a 
bowl with natural yoghurt. Season to taste with 
salt and pepper.