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Roasted Lamb Rack with Eggplant Caviar
1 lamb rack per person
Few sprigs thyme
2 cloves garlic
Eggplant caviar
1 large eggplant
2 cloves garlic
1 tbsp chopped parsley
1⁄2 lemon, juiced
Extra virgin olive oil
Borlotti beans
100g fresh borlotti beans
Salt
Pinch bicarbonate soda
Salsa Verde
4 shallots, finely chopped
1 clove garlic, finely chopped
6 anchovies, finely chopped
50g capers, finely chopped
3 tsp Dijon mustard
1⁄2 lemon, juiced
Salt
1⁄2 tsp cracked black pepper
100ml extra virgin olive oil
1⁄2 cup each parsley, chives, mint and chervil
1. Marinate the lamb in the fridge overnight with the thyme, garlic and olive oil.
2. For the eggplant marinade, cut the eggplant in half lengthways. Season and cook cut side down in olive oil in a pan until golden. Put in a preheated oven at 180°C for 35 minutes or until soft. After 10 minutes add two unpeeled garlic cloves.
3. Remove from the oven and turn eggplant skin side down. Allow to cool
slightly and remove the skin. Rub a ceramic bowl with the roasted garlic. Add
the eggplant, parsley, olive oil and lemon. Season to taste and keep warm.
Cook the borlotti beans in a pot with salt and bicarbonate soda, starting with
cold water. When cooked, strain, keeping a small amount of the cooking
liquor.
4. Season the lamb and brown in a pan before putting into a preheated oven at 180°C. Cook for 20 minutes or until the lamb reaches the desired
temperature. Remove and rest for 10 minutes.
5. For the Salsa Verde combine remaining ingredients in a bowl. Assemble all the ingredients on a plate starting with the beans, eggplant caviar and salsa verde. Carve the lamb into chops and place in the centre of the plate.
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