Lamp Rump with Charred Eggplant, Whipped Cream Cheese, and Local Pinoli Pine Nuts

Recipe and image Kathy Paterson There are many stunning individual flavours and textures in this dish. Flavour comes from the freshness and quality of local ingredients. Serves 4 with leftover cold meat 1 large eggplant, trimmed 2 tbsp Pinoli pine nuts 2 x 400g lamb rump with fat cap, at room temperature extra virgin olive […]