Zaatar crusted lamb rump with couscous, tomato, and a smoky eggplant puree Recipe | Beef + Lamb New

Ingredients

• 1 ½ cups couscous
• 2 Tbsp olive oil
• 30g butter
• 1 Tbsp ras-el-hanout i
• ½ tsp kosher salt
• 2 1/4 cups vegetable stock i
• 3 courgettes
• 2 Tbsp flat-leaf parsley
• 1 punnet cherry tomato
• 2 Tbsp red wine vinegar
• 1 Tbsp caster sugar
• 2 garlic cloves
• kosher salt
• black pepper
• 3 eggplants
• 2 shallots
• 1 Tbsp fresh thyme
• 250ml cream
• 1 tsp brown sugar
• pinch white pepper
• ¼ tsp kosher salt
• 4 (1.1kg) Quality Mark lamb rumps i
• ½ cup Zaatar spice mix