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)
- 25g butter
- 3 garlic cloves, finely chopped
- Pinch of chilli flakes
- 2 x 400g cans chopped tomatoes
- 1 tsp caster sugar
- 1 tsp red wine vinegar
- 1 tbsp chopped fresh tarragon
- 2 tsp fresh thyme leaves
- 1 tbsp chopped fresh marjoram
- 1 tbsp chopped fresh chives
- 750g (about 3 medium) aubergines, cut into 1cm slices
- 75ml olive oil
- 100g hard goat’s cheese, finely grated
- 2 x 500g racks of lamb, trimmed, chine bone removed
For the garlic yogurt
- 100g Greek yogurt
- 1 fat garlic clove, crushed
- 1 tsp extra-virgin olive oil
- Melt the butter in a medium pan, add the garlic and chilli and, when they sizzle, add the tomato and sugar. Simmer for 12-15 minutes until thick. Stir in the vinegar and herbs, reserving some chives. Season and set aside.
- Heat a griddle pan until smoking-hot. Reduce the heat to medium-high, brush the aubergine slices with oil and griddle, in batches, for 2-3 minutes on each side until golden brown and tender. Set aside.
- Slightly overlap half the aubergine slices in a shallow, medium ovenproof dish. Spread over half the tomato sauce, then sprinkle over half the cheese. Repeat the layers.
- Preheat the oven to 230°C/fan210°C/gas 8. Season the lamb on both sides, then put in a small roasting tin, stood upright with the bones interlocked. Roast for 25 minutes, with the aubergine bake.
- Meanwhile, mix the yogurt with the garlic, oil and some salt to taste.
- Remove everything from the oven. Cover the lamb tightly with foil and rest for 5 minutes. Carve into cutlets and serve with the bake, sprinkled with chopped chives, and a spoonful of garlic yogurt.
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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