Barbecue Lamb Rump, Smoked Crème Fraiche, Aubergine, Dukkah and Pomegranate Recipe - Great British C

Ingredients

• 2 lamb rumps
• 100g of soy sauce
• 150g of ponzu
• 125g of mirin
• 2 aubergines
• 2 sprigs of rosemary
• 4 garlic cloves
• 100ml of vegetable oil, plus extra for frying
• salt
• 200g of crème fraiche
• 2 handfuls of hay
• 2 tbsp of sunflower seeds
• 65g of hazelnuts
• 2 tbsp of almonds
• 1 tsp fennel seeds
• 3 tbsp of coriander seeds
• 3 tbsp of sesame seeds
• 1 tbsp of cumin seeds
• 1 tbsp of green peppercorns
• 1 tbsp of sweet paprika
• 2 tbsp of black sesame seeds
• 1 tsp coarse sea salt
• 1 tsp black cumin
• 8 nasturtium leaves
• 50g of pomegranate seeds