Rack of lamb with aubergine, goat’s cheese and spring herb
- April 2010
- Serves 4
- Takes 15 min to make, 45 min to cook, plus standing
You can assemble the bake in advance and cook it with the lamb dish. Griddle the aubergines for a lovely smoky flavour. A truly lovely lamb recipe.
- 44.4g (17.8g saturated)
- 14.2g (11.9g sugar)
The goat’s cheese in this recipe is Village Green from Somerset; it’s a hard variety with a sweet, nutty taste.
You can assemble the bake in advance and cook it with the lamb.
This is just lovely with a glass of southern French wine, and especially one with a slightly herby note to it, such as inexpensive Fitou.
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