Put a small saute pan on a medium-high heat and add 45g light brown sugar, 60ml cider vinegar, 1 finely chopped red chilli and 15g grated ginger. Stir and cook for four minutes until syrupy and bubbling.
Add 3 stoned peaches, chopped into 1cm pieces, 1 tsp black mustard seeds and a quarter-teaspoon of salt, and cook for another five minutes, until softened but not completely broken down. Set aside to cool and thicken.
To marinate the lamb, put 250g lamb rump, 2 peeled and crushed cloves of garlic and 3/4 tbsp lemon juice in a bowl with one and a half teaspoons of salt and a good grind of pepper. Mix well and marinate for an hour, or overnight.
Heat the oven to 240°C (220°C fan). Rub a tablespoon of the oil into the lamb and put in a medium frying pan on medium-high heat. Lay in the lamb fat side down and cook for three to four minutes, until deeply golden. Now sear the lamb for two to three minutes on each side, then transfer to the oven for six minutes – this will cook the rumps to medium-rare, so give them plus or minus two minutes in the oven depending on your desired doneness. Remove from the oven and set aside to rest for 10 minutes.
Meanwhile, heat 1 tablespoon of oil in a small saucepan on medium-high heat and, once hot, add 3/4 tsp cumin seeds and take off the heat. Stir in a pinch of salt and leave to cool
Cut the lamb at an angle into ½cm-thick slices and arrange on a platter. Drizzle the cumin oil over the top, then sprinkle with 1/2 tsp aleppo chilli and 1/2 teaspoon of flaky salt.
Scatter 2 trimmed and finely sliced spring onions and 5g finely chopped parsley leaves on top and serve with the peach chutney on the side.
(Here Ottolenghi's original recipe and more)
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