Lamb Rump with Courgette Moussaka Recipe - Great British Chefs

Ingredients

• 4 lamb rumps, each weighing 200g
• 1 tbsp of English mustard
• 1 tbsp of parsley, finely chopped
• 1 tsp chervil, finely chopped
• 1 tsp tarragon, finely chopped
• olive oil
• salt
• 150g of lamb mince
• 2 courgettes, large
• 1 shallot, chopped
• 1/2 tsp allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1 tbsp of passata
• 1 tsp olive oil
• pepper
• 15g of butter
• 15g of flour
• 100ml of milk
• 2 free-range eggs
• 50g of Gruyère
• 500g of spinach
• 12 black olives, sliced lengthways
• 1 knob of butter