Rack of lamb with aubergine, goat’s cheese and spring herb

Name: Rack of lamb with aubergine, goat’s cheese and spring herb
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Ingredients: 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

Published: 31 Mar 10
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Takes 15 min to make, 45 min to cook, plus standing

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Ingredients

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

Method

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.

Recipe from April 2010 Issue

Nutrition

Nutrition: per serving

Calories: 637kcals
Fat: 44.4g (17.8g saturated)
Protein: 41.2g
Carbohydrates: 14.2g (11.9g sugar)
Salt: 0.9g

delicious. tips

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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