Roast Rack of Spicy Lamb with Aubergine Relish
Ingredients
3 racks of lamb (each rack will serve two to three people. I usually count on one rack serving two men or three women)
2 tablespoons dry tandoori spice mix per rack (I find the commercial mixes are excellent)
AUBERGINE RELISH
2 medium aubergines
1 medium onion
3 cloves garlic
4 tablespoons olive oil
1 teaspoon each ground cumin, coriander and cardamom
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato puree
4 tablespoons chopped fresh coriander
Description
Rack of lamb is a great solution for a dinner party. It looks elegant, it cooks quickly, and the little cutlets are carved easily. This recipe spices up the lamb, which should be served in a very simple manner. No extra, fussy sauces or arrays of veges, just the delicious melt-in-the-mouth aubergine relish that is so subtly spiced.
Method
Have the butcher remove all the fat from the rack and trim and clean the bones thoroughly. Preheat the oven to 200°C.
Rub two tablespoons of tandoori spice onto the surface of the lamb and place it in a roasting pan of suitable size. Cook the racks of lamb for 15 to 20 minutes, while making the relish as below. Allow the meat to rest for 10 minutes, then carve and serve.
Cut the aubergine into small cubes. Chop the onion and garlic finely. Heat the oil in a heavy frying pan and add the aubergine, onion, garlic, spices and salt and pepper. Stir this mixture constantly over the heat, taking care not to burn the vegetables. As the aubergine begins to cook it will soften and become more moist. Turn down the heat and let the mixture become meltingly tender. Add the tomato puree and taste for correct seasoning. Cook for about 15 minutes over a very low heat. When cooked, stir through the chopped coriander.
Categories
now to save this recipe to 'My Recipes'
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