The Method

1. Preheat oven at 220°C.
2. Dry lamb rump with paper towel and remove fatty layers (optional). Season with salt and pepper generously followed by other herbs and spices. Put aside and let it rest for at least 30 minutes at room temperature.

During the 30 minutes of meat resting, begin preparing the vegetables, puree, olives and feta creme.

3. Firstly, roast the capsicums. Place capsicums on a baking tray and into the oven for 10-15 minutes.
4. Next, start chopping up the rest of the vegetables. Dice the onions. Half the cherry tomatoes. Cut the ends off the green beans, and cut eggplant and zucchini into round slices (0.5-1 cm thick).
5. Dehydrate eggplant and zucchini slices by placing them neatly separated on a large plate or tray lined with some paper towel, then sprinkle some sea salt over. Leave them as is for 30 minutes.
6. By the time steps 4 and 5 are done, capsicums should be ready to take out of the oven. Leave them aside to cool before peeling off the skin. NOTE: some parts of the skin can turn black, so don’t worry.
7. Immediately adjust oven temperature to 170°C.
8. Puree: Place garlic and onions in a small saucepan over medium heat. When onions are softened and browned, add in cherry tomatoes. Pour in boiling water covering the tomatoes and let it simmer until soft. This should take no more than 10 minutes. Whilst tomatoes are softening near the end, begin peeling off the skin with chopsticks/fork/tongs (whichever suits you, maybe just not your fingers!). They should come off very easily. When tomato mixture becomes more viscous, turn heat off and transfer to a food processor or preferably a juice blender for a smoother texture. Add in the capsicums, making sure skins have been peeled off prior to blending. Once mixture is well blended into a smooth texture, leave aside.
9. Mince olives or process it with a food processor. Drizzle a bit of olive oil. Leave aside until serving.
10. Using food processor again, mix together feta cream, sour cream, olive oil and apple cider vinegar. Season lightly with salt and pepper. Leave aside until serving.

Get ready to cook the Rump

11. Add butter, rosemary and thyme to a high heat pan and sear and baste the sides of the rump approximately 1 minute each side (until brown). Transfer rump to the oven for approximately 15 minutes or until internal temperature reaches 56°C.

Cook the vegetables

12. Remove moisture from eggplant and zucchini slices by dabbing them with paper towels. Sprinkle garlic powder lightly over them. Using the same pan used for the lamb, lay slices flat on the pan and cook with the residues/oil from the lamb, over medium heat, for about 2 minutes each side until cooked and lightly browned.
13. When eggplant and zucchini are cooking, quickly blanch the green beans by cooking them in a pot of boiling water over high heat, for 1 minute and 30 seconds, then quickly transferring them into a bowl of ice bath (cold water and ice cubes). Once cooled, take them out, season with sea salt, and lightly with garlic powder, and add in a few drops of juice from the fresh lemon.
14. When rump is done in the oven, take it out and let it rest for approximately 10 minutes. When it is resting, finish cooking the vegetables if they are not yet completed.
15. Transfer unseasoned purée into a small saucepan and let it simmer over low heat, add in brown sugar, ground cumin, allspice, paprika, and Worcestershire sauce, and then the thickening cream and butter. Stir the purée frequently. Taste and adjust consistency before serving. Serve it warm.
16. Plate up: Slice rump up and serve with the vegetables, purée and feta crème, and sprinkled with olives.