• See ‘Top Roast Tips!’ (below left). Preheat oven 
to 220°C/200°C fan-forced.
• Cut eggplant into bite-sized chunks. Place on 
a lined oven tray. Drizzle with olive oil, season 
with salt and toss to coat.
• Spread out evenly, then roast until tender,  
20-25 minutes. Transfer to a large bowl and 
allow to cool slightly. 

• 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. 

• To the bowl with cooled eggplant, add mixed 
salad leaves and a drizzle of olive oil and 
vinegar. Tear in mint leaves, toss to combine 
and season to taste.
• Drain pickled onion. Slice lamb.
• Divide harissa roast lamb and minty eggplant 
salad between plates. 
• Garnish salad with pickled onion. 
• Serve with garlic yoghurt and flatbreads. Enjoy!