Oven Roasted Milly Hill Lamb Rump with Melizano and Cherry Tomatoes
Signature dish from Burlington Bar and Dining
Indulge in this nutritious high protein, high taste lamb main recipe by Jacqui Gowan of The Burlington restaurant.
Ingredients
- 3.5kg eggplant
- 1kg red capsicums roasted skinned seeded and diced
- 400g red onions finely diced
- 1kg Roma tomatoes skinned and diced
- 30g garlic finely diced
- 40g long red chillies deseeded finely chopped
- 15g mint leaves chiffonade
- 25g parsely leaves chffonade
- 1 bunch oregano chiffonade
- 1 bunch Marjoram chiffonade
- 35ml lemon juice
- 200ml extra virgin olive oil
- salt/pepper
- Milly Hill lamb rump
Method
- Half the eggplants, score the meat deeply and place plenty of salt in the eggplant allow to stand for 15min rinse and pat dry
- Oil a grill and place the eggplant on the grill scored side down till coloured place on a tray and place in the oven until soft
- Scoop out the meat and roughly chop and leave aside
- In a pan sauté onion and garlic until soft add the chilli and sauté for 1min remove from heat and add the diced eggplant, capsicum and tomatoes mix well
- When mixture is cool add the herbs, lemon juice, oil and correct with salt and pepper
- Serve with grilled lamb rump
Notes & Tips
Served as part of a special Burlington Light Lunch menu.
Nutritional notes:
• Minimal carbohydrates
• High in protein from the lamb
• Good source of antioxidants
• Good source of antioxidants from the tomatoes and herbs
• Good source of Vitamin C from the tomatoes
• The dish as moderate fat content (although it is largely good fat as the olive oil which is high in monounsaturates).
• This dish also contributes to our daily fibre requirements.
