Harissa Roast Lamb & Minty Eggplant Salad

• Meanwhile, lightly score lamb rump 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, 
white wine vinegar and a good pinch of sugar 
and salt. Add enough water to just cover onion.
• Microwave onion in 30 second bursts, until 
softened. Set aside to pickle. 

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

• While the lamb is resting, finely chop garlic.
• Drizzle each flatbread with olive oil and season 
with salt.
• Bake directly on a wire oven 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.
• Transfer garlic oil to a small bowl, then add 
natural yoghurt and stir to combine.  
Season to taste with salt and pepper.