(Lamb Topsides )

You need to marinate the eggplant slices the day before so they absorb the flavours. Use medium-sized firm eggplants and ensure the slices are submerged in the marinating liquid, or turn them from time to time.

Ingredients

• allow 150g-200g of HORIZON lamb topside ( well trimmed, cap removed) per serving
• 2 medium-sized eggplants
• 3 medium-sized red capsicums
• plenty of olive oil for frying and grilling
• milled pepper and maldon crystal salt
• 75ml white wine vinegar
• 75ml runny honey
• 100ml water
• 2 teaspoon chopped fresh basil
• 2 teaspoon chopped fresh thyme

Rosemary Essence

• 600ml lamb or light beef stock
• 1 clove garlic, crushed
• 1 sprig of rosemary
• all the marinating liquid from eggplant
• 50g unsalted butter
• 1 teaspoon lemon juice
• freshly milled pepper and salt
• arrowroot to thicken

Garnish

• 6 sprigs of rosemary
• 1 teaspoon finely chopped rosemary

Directions

The Day Before:

1. Slice the eggplant into six 1-1.5cm slices.
2. Heat plenty of olive oil in a large saute pan then fry the eggplant slices until golden on both sides. Alternatively, pan-grill the eggplant to create a trellis effect or quadrillage.
3. Place in a baking tray and continue to cook in a 200C oven for 5 minutes.
4. Pour off excess oil then allow to cool.
5. Bring the vinegar and the honey briefly to the boil.
6. Add all the water and mix together.
7. Remove from the heat and cool slightly.
8. Pour over the browned eggplant, season with ground pepper and sea salt, then sprinkle over the chopped herbs.
9. Cover and place in the refrigerator overnight.
10. Rub the red capsicums with oil then roast at 200C (fan-bake) until they begin to colour.
11. Remove from the heat then cool completely.
12. Cut them in half, remove all the skin and seeds.
13. Cover and place in the refrigerator.

Rosemary Essence:

1. Combine the first three ingredients.
2. Drain the liquid from the marinated eggplant as well as possible and add.
3. Bring to the boil, then, over a steady heat, reduce to approximately 300-400ml.
4. Put aside until required.

Lamb:

1. Roast the lamb topside at 190C in a fan-forced oven (or at 200C without fan), for about 15 minutes until pink.
2. Turn half way through cooking.
3. Once cooked remove from the heat and let rest for 10 minutes.

To Serve:

1. Melt the unsalted butter in a small pan until it begins to brown.
2. Add the lemon juice, then pour into the essence.
3. Bring the essence to the boil then thicken with a little diluted arrowroot.
4. Pass through a fine sieve, season to taste and add the chopped rosemary.
5. Cover with a lid and keep warm.
6. Reheat the eggplant and capsicum in a hot oven.
7. Place a hot slice of eggplant in each flat soup plate. Place a portion of sliced lamb topside on the eggplant then a piece of roast capsicum on top.
8. Spoon over the essence and garnish with fresh rosemary.
9. Serve while warm.

Serves 6