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Epicurious

Roast Rack of Lamb with Baba Ghanoush and Tabouleh

By Chef Neil Perry

This recipe sponsored by Black Swan Vineyards

Ingredients

Lamb

1 rack of lamb (8-12 cutlets), trimmed for roasting
Sea salt and freshly ground pepper
3 fluid ounces olive oil

Baba ghanoush:

2 large eggplants
3 fluid ounces tahini
Sea salt
2 cloves garlic, crushed
1 lemon, juiced
3 fluid ounces olive oil

Tabouleh:

1 cup burghul wheat
2 tomatoes, blanched, skinned, de-seeded and chopped
1 continental cucumber, de-seeded and chopped
6 scallions, chopped
1/2 bunch flat leaf parsley, leaves aside, stalks chopped
1 clove garlic, finely chopped
1/2 cup mint leaves, chopped
Sea salt and freshly ground pepper
3 fluid ounces extra virgin olive oil
lemon, juiced

Preparation

  1. Method:

    Step 1

    Preheat the oven to 350°F.

    Step 2

    To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.

    Step 3

    To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.

    Step 4

    Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.

TagsRack of LambLambMeatEggplantVegetableTahiniBulgurRice & GrainsMainDairy FreeWeeknight MealsRoastFood Processor
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