Eggplant Kasundi

(Can be made several days ahead)

Preheat oven to 200°C. Toss the eggplant in a baking dish with 2 tbsp olive oil, then bake in the oven for 10 mins.

Heat 2 tbsp olive oil in a frypan and add the spices. Fry until the cumin seeds are popping, then add the garlic, ginger and lemon juice. Cook a little more, then add the eggplant and all remaining ingredients. Cook until you have a nice chutney like consistency.

Pre-heat the oven to 180°C. Lay the lamb skin side down and pull the three main pieces of meat apart a little. This enables even cooking of the meat and makes carving a breeze. Sprinkle over the thyme, olive oil, and season with salt and pepper. The rub into the meat.

Fry the lamb in a large frypan to colour, then transfer to a roasting dish. Brush the mixed kumara with olive oil and place around the lamb. Place the roasting dish in the oven and cook for 40 – 45 mins. Remove from the oven and keep covered in a warm place to rest before serving. Make a simple pan gravy from the pan juices.

Peel and roughly dice the gold kumara, and place in a saucepan covered with water. Bring to the boil and simmer until the kumara is cooked. Drain the kumara in a colander, saving the potato water to pour over the rocket to wilt it. Roughly mash the kumara with a hand masher, add the lemon juice then fold in the wilted rocket. Season to taste.

Place the lamb onto a large platter, with the baked kumara, and kumara and rocket mash in a bowl. Carve the lamb and serve with the Eggplant Kasundi, and green vegetables.

Serves 6