Roast Devon Lamb with miso aubergine, olives and rosemary

Gavin Edney

Gavin Edney

14th July 2017
Gavin Edney

Roast Devon Lamb with miso aubergine, olives and rosemary

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Roast Devon Lamb with miso aubergine, olives and rosemary recipe below as tried and tested by our professional chefs, from our menu at Andre Garrett at Cliveden, which has three rosettes in the AA Restaurant Guide.


  • Imam bayildi:
  • 3 aubergines,
  • 300g diced onion,
  • 6 Plum tomatoes,
  • 1tbs cumin seeds,
  • 60g Golden sultanas,
  • 1tbs Coriander powder,
  • Xanthan gum
  • Lamb jus base:
  • 3 Kg chopped lamb bones
  • 500 g lamb fat
  • 5 carrots
  • 3 onions
  • 2 white leek
  • 2 heads fennel
  • 3 bottles white wine
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 bulbs garlic
  • 500g deseeded tomatoes
  • ½ chicken stock
  • ½ veal jus to cover
  • Roast Devon Lamb:
  • 2 x five bone rack of lamb – French trimmed
  • 250g lamb sweet breads – rinsed for 12 hours in running water
  • Mirepoix – (0.5 white onion, 1x carrot, 1 stick celery, 2 x garlic clove , 2 sprigs thyme, 1 x bay leaf, 2 x white pepper corns and salt.)
  • 10 nocellara olives - pitted and halved
  • 28 small florets of purple sprouting broccoli
  • 100g imam bayildi
  • 200ml lamb jus base
  • Mirepoix – (0.5 white onion, 1 carrot, 1 stick celery, 2 garlic cloves , 4 sprigs rosemary, 1 bay leaf) 150ml red wine , 200g lamb bones/ trim from the saddles chopped small.
  • 4 baby aubergine approx. 3 inch
  • 80g blond miso paste


Imam bayildi:
Cut the aubergine into 1 inch pieces and salt for 30 minutes,
Deep fry in rape seed oil oil until golden brown,
Toast cumin seeds, sweat the onions and cumin until lightly caramelised and soft,
Skin tomatoes and roughly chop,
Boil sultanas in water for 2 minutes to soften, take off heat and leave to rehydrate,
Blitz all the ingredients together with the ground coriander,
Add a pinch of xamthium if needed,
The puree should be smooth and shiny,
Pass and season.
Lamb jus base:
Roast lamb bones in the oven until nicely caramelised with the lamb fat,
Cut all veg into mirepoix, roast until golden and add to the bones, add the tomatoes and cook out,
Pour in the white wine and reduce until sticky,
Cover with the chicken and veal stock and bring to a simmer,
Take from stove and transfer to a suitable container tin foil ready for the oven,
Cook the base on 90oc for 8 hours,
Skim, then pass the base through muslin cloth and chill,
Remove the remaining fat and use to emulsify into the sauce to order.
Roast Devon Lamb:
For the sweet breads bring a pan of water to the boil with the mirepoix.
Once boiled turn down to a gentle simmer, add the sweet breads and cook for four to five minutes. Carefully remove from the liquor and peel any fat and the membrane away whist there still warm.
Chill for service.
For the lamb sauce roast the trim in a pan until evenly caramelised then remove from the pot.
Next sweat the mirepoix until soft and replace the bones back into the pan.
Deglaze the pan with the red wine and reduce until sticky.
Cover with lamb base and rosemary.
Simmer for 30 minutes and leave to infuse for an hour. One infused pass through muslin cloth and taste.
For the aubergines steam for 10 minutes at 100oc then cool.
Cut in half and smear with the miso paste.
Bake at 160 for 30 minutes or until golden.
To cook the lamb gently render fat of the lamb racks in a pan until golden and crisp, turn the heat up slightly and brown the other sides.
Add 50g salted butter to the pan and baste the lamb to get an even colour and cook.
Once golden cook in the oven at 85oc until the core of the lamb reaches 54oc.
Rest in the alto sham.
To finish the dish heat all the separate components - the imam bayildi, warm and put into a bottle, warm the sauce and blanch the broccoli.
Roast the sweet breads in foaming butter until golden. Warm the olives in a little basilica olive oil.
Flash the aubergines through the oven and brush with clarified butter.
Carve two cutlets per portions and brush that also. Finish the lamb with a sprinkle of fleur de sel and arrange on the plate as the picture.
Finish with a drizzle of basilica olive oil and the sauce on the side.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.