Name: Roasted Rack Of Lamb With Charred Eggplant Puree Recipe
Total time: 60 min
Yield: 2
Cuisine: French

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Roasted Rack Of Lamb With Charred Eggplant Puree Recipe

Kitchen Nine

Crawler

French

Non Vegetarian

Lamb rack

Slices of dried brioche,  made into crumbs

Large handful parsley

Large handful mint

Handful thyme ,  stems removed

Couscous

Chicken Stock

Handful fresh mint leaves

Diced dried apricots

F handful toasted flaked almonds

Thyme,  remove stems

F handful of chopped parsley

Extra virgin olive oil

Continental cucumber

White wine vinegar

Water

Red capsicums

F handful chopped parsley

Medium eggplants

Creme fraiche

Moroccan spice mix

Greek yogurt

Zest lemon

The french (like australians) love their lamb and this herb crust is a classic, and delicious, french twist.

step 1

step 2

If you have access to a barbecue, chargrill the whole eggplants until black. If not, place the eggplants in a 250 c oven for 15 minutes (until cooked through).

step 3

Once cooked and cooled slightly, peel off the charred skin and place the flesh into a food processor, along with the moroccan spice mix and salt. Blitz to a fine paste.

step 4

Remove from processor and add half the cr me fraiche. Mix through in a bowl and set aside.

step 5

step 6

Heat oven to 250 c, then place the 2 whole capsicums on a roasting tray, drizzled with extra-virgin olive and seasoned with salt and pepper.

step 7

Keep in oven for 10 minutes, or until skin starts to blister. Remove from the oven and put into a mixing bowl covered with cling film.

step 8

Set aside for 8 minutes until the capsicum begins to soften. Once softened up, remove the seeds and skin.

step 9

Slice into strips and season with 100ml of extra-virgin olive oil, salt pepper and a sprinkle of chopped parsley.

step 10

step 11

Place brioche, mint, parsley and thyme into a food processor and gently pulse until it becomes a fine crumb consistency, then set aside.

step 12

step 13

In a smoking hot pan, seal the lamb (fat side down) until golden brown, and then brown rest of the rack.

step 14

Remove from the pan and gently place the herb crust on the fat side of the meat.

step 15

Place into a 190 c oven for 8 minutes, then remove from the oven and cover in foil to rest.

step 16

step 17

Bring chicken stock to the boil. Once boiling, pour over the couscous in a bowl and cover in cling wrap.

step 18

Once cooled, add the remaining ingredients into the bowl and mix gently through the couscous.

step 19

Add 200ml of good-quality extra-virgin olive oil and season to taste.

step 20

step 21

Slice the cucumber into thin discs and place in a bowl.

step 22

In a pan, add 3 parts water to 2 parts sugar, to 1 part vinegar and bring mix to the boil.

step 23

Once boiling, take off the stove, and allow mixture to cool slightly.

step 24

step 25

step 26

Mix yogurt, moroccan spices and lemon zest and set aside.

step 27

step 28

Take two plates and put a 3-pinned rack of lamb onto a bed of couscous on each plate. Strategically place the cucumbers around the lamb. Dress with capsicums, yogurt and eggplant puree.

step 29

step 30

step 31

step 32

Neil martin began his career in the uk, with stints at london's ritz hotel and claridges hotel, before moving to australia and working at sydney's two-hatted 41 restaurant in chifley tower. He is now ananas' chef de cuisine.

step 33