Cumin-Crusted Lamb Rump with Ratatouille
Tender lamb rump encrusted with toasted cumin and aromatic spices, seared and roasted to a perfect blush. Served over a refined ratatouille—each vegetable finely diced and gently sautéed for texture and clarity. A dish that celebrates cumin’s earthy warmth and Mediterranean depth.
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Print PinServings: 2 Servings
Calories: 157kcal
Cost: £10
Equipment
- 1 Cutting Board and Cooks Knife
- 2 Frying Pan
- 1 Pestle & Mortar
- 1 Bowl
- 1 Saute Pan
Ingredients
For the lamb:
- 2 each Lamb Rump Steaks 180–200g / 6–7 oz each
- 1 tbsp Cumin Seeds 8g
- ½ tsp Coriander Seeds 1g
- ½ tsp Black Peppercorns 1g
- 1 tbsp Olive Oil 15ml
- 1 tsp Sea Salt
- ½ tsp Smoked Paprika optional
- 1 clove Garlic crushed
- ½ tsp Lemon zest
For the fine ratatouille:
- ½ each Courgette, finely diced 75g
- ½ each Red Pepper, finely diced 60g
- ½ each Yellow Pepper, finely diced 60g
- ½ each Aubergine, finely diced 100g
- ½ each Red Onion, finely diced 60g
- 1 clove Garlic minced
- 1 tbsp Olive oil 15ml
- 100 g Ripe tomatoes, peeled, de-seeded & finely chopped (or quality tinned) 3½ oz
- 1 tsp Fresh thyme leaves
- Salt & pepper to taste
Garnish:
- Micro Herbs or Flat-Leaf Parsley
- Optional: Balsamic reduction or lamb jus
Instructions
Prepare the Cumin Crust:
- Toast the cumin, coriander, and peppercorns in a dry pan until aromatic. Cool slightly and grind coarsely.
- Mix with salt, paprika, lemon zest, and garlic. Rub the mixture over the lamb with olive oil. Marinate for 15–30 minutes.
Make the Ratatouille:
- Sauté the onion and garlic in olive oil until soft. Add aubergine and cook for 2–3 minutes. Stir in courgette and peppers.
- Add tomatoes and thyme. Simmer gently for 5–6 minutes until vegetables are just tender. Season and set aside.
Cook the Lamb:
- Preheat oven to 200°C / 400°F. Sear the lamb, fat side down, in an ovenproof pan for 2–3 minutes, then flip and sear the other side.
- Transfer to oven and roast 6–8 minutes (medium rare). Rest for 5 minutes before slicing.
To serve:
- Plate ratatouille in a neat line. Slice lamb on the bias and lay over the vegetables. Garnish with herbs and optional drizzle.
Nutrition
Calories: 157kcal | Carbohydrates: 6g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 1173mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 764IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 3mg
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