This started with a lamb backstrap and a fridge that needed clearing out.
There was still eggplant from earlier in the week, already turned into escabeche, along with a run of heritage tomatoes that all came in together — different colours, all ripe at once — and some spring onions that needed using. Enough there to build a meal without going looking for anything else.
Nothing complicated was needed. Just a way to bring it together properly.
What was used
- Lamb backstrap
- Eggplant escabeche (from earlier in the week)
- Heritage tomatoes (mixed colours)
- Cucumber
- Spring onions
- Garlic
- Olive oil
- Salt
- Pepper
- Yoghurt
What we did
The lamb was brought up to room temperature and seasoned with salt and pepper.
It went into a hot pan with a little oil and was cooked until well coloured on the outside, but still soft through the middle. Then rested properly before slicing.
The escabeche was used as the base.
Tomatoes and cucumber were chopped roughly and combined with spring onion, olive oil, salt and pepper. Nothing precise — just enough to bring it together.
Everything was assembled onto the plate — eggplant first, then the tomatoes and cucumber, then the lamb over the top. A spoon of yoghurt went on last.
What worked
Cooking the lamb properly and letting it rest.
Using the escabeche as the base also made a difference. It carries the dish and ties everything together without needing anything extra.
The tomatoes did their job as well — different colours, all ripe, and enough acidity to cut through the lamb and oil.
What didn’t matter
Exact quantities.
This isn’t something that needs measuring. It just needs enough of each element to balance out the plate.
Final note
This came together from what was already there, but it ended up better than expected.
The lamb, the escabeche, and the tomatoes all worked together without much intervention.
It’s a good reminder that you don’t need much if the base ingredients are right.
Make do. Eat well.
Rough Cut Kitchen 
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