Rump of Welsh Lamb, Spiced Aubergine, Mint Yoghurt and Flatbread

Name: Rump of Welsh Lamb, Spiced Aubergine, Mint Yoghurt and Flatbread
Yield: Serves 4
Cuisine: British
Ingredients: a few sprigs of fresh rosemary; 6 garlic cloves; 4 lamb rumps or chumps; 4 lamb rumps or chumps; salt and pepper; olive oil; 3 aubergines, cut into chunks; 1 knob of butter; ½ tsp ground cumin; 1 tsp ground allspice; 2 onions, peeled and diced; salt and pepper; 4–5 fresh plum tomatoes, roughly chopped; 1 x 500 g can plum tomatoes; 100 g currants; 1 pinch of cayenne pepper; a few sprigs of fresh mint; 1 garlic clove, peeled; ½ bunch each of fresh coriander and mint, chopped, plus extra to garnish; ½ bunch each of fresh coriander and mint, chopped, plus extra to garnish; white pepper; 4 tbsp Greek yoghurt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This dish is based on the now classic imam bayeldi, which is delicious on its own, but works equally well with lamb.

Ingredients

4 lamb rumps or chumps
a few sprigs of fresh rosemary
6 garlic cloves</

Europe
United Kingdom
Main course
Gluten-free
Autumn
September
October

Method

Preheat the oven to 200°C/400°F/gas mark 6.

In a roasting tin, roast the lamb in a hot oven until pink, about 10–12 minutes