By Stuart Conibear
Combine all the ingredients for the lamb in a vac Pac bag and marinade for 2 hours
Remove lamb rumps from the marinade and pat dry, place into individual vac Pac bags and seal
Pre heat a water bath to 56c and cook the rumps for 45 minutes.
Combine all ingredients and toast in a hot dry pan until nicely toasted and fragrant
Pre Heat the oven to 200c
Peel the aubergines and discard the skin, cut the aubergines into rectangular blocks measuring 10cm x 3cm x 3cm, you should be able to get 4 blocks per aubergine, retain the trimmings.
Vacuum Pac the aubergine blocks with a little oil, ground cumin and seasoning, seal and steam for 6 minutes, cool in an ice bath
Roast the aubergine trimmings in the oven with a little vegetable oil, salt, rosemary, thyme and garlic, once the aubergine is completely softened, remove the herbs and garlic and blitz the aubergine in a blender with a little pomace oil until smooth adjust the seasoning to taste.
Pass through a chinoise into a squeezy bottle.
In a frying pan sear and colour the lamb on all sides and place in the oven for 6-8 minutes to pink, allow to rest.
In another hot frying pan sear the aubergine on all sides to golden and heated through. Reheat lamb jus.
On a plate place the two bars of aubergine side by side, one slightly higher up the plate, alternately pipe the aubergine puree and chilli crème fraiche on the top.
Place a pile of the dukka above the aubergine at the top of the plate.
Trim either side of the lamb rump and then slice lengthways through the middle, drain and then present next to the aubergine slightly overlapping
Finish the dish with nasturtium leaves and pomegranate seeds. Drizzle the jus around.