Roasted Rack Of Lamb With Charred Eggplant Puree Recipe

Ingredients For Roasted Rack Of Lamb With Charred Eggplant Puree Recipe

• 560 gram Lamb rack
• 6 Slices of dried brioche, made into crumbs
• Large handful parsley
• Large handful mint
• 0.5 sprig Handful thyme , stems removed
• 400 gram Couscous
• 800 milliliter Chicken Stock
• Handful fresh mint leaves
• 6 Diced dried apricots
• 0.5 F handful toasted flaked almonds
• 4 sprig Thyme, remove stems
• 0.5 F handful of chopped parsley
• 200 milliliter Extra virgin olive oil
• 1 Continental cucumber
• 0.25 cup White wine vinegar
• 0.5 cup Sugar
• 0.75 cup Water
• 2 Red capsicums
• 100 milliliter Extra virgin olive oil
• 0.5 F handful chopped parsley
• 2 Medium eggplants
• 300 gram Creme fraiche
• 2 tablespoon Moroccan spice mix
• 100 milliliter Greek yogurt
• 1 Zest lemon