8 April 2012
Serves: 4 Prep time: 20 minutes Cooking time: 45 minutes
Ingredients: *Pinch of salt *100g dried green Puy lentils *2 plum tomatoes *1 big handful flat-leaf parsley *1 small handful coriander *1 small handful mint *2 medium aubergines *2tsp ground cumin *1tsp ground cinnamon *1tsp ground hot paprika *2 cloves garlic, peeled and crushed with 1tsp salt *3tbsp olive oil, plus extra for frying *Salt and freshly ground black pepper *2 new-season lamb racks (6 ribs on each) *Juice of 1/2 lemon
Method: Preheat your oven to 200*C/400*F/gas mark 6. Bring a litre of water to the boil and season with a little salt. Tip in the lentils and simmer. Cook for 15-20 minutes or until the lentils are tender. Rinse in cold water then drain. Quarter the tomatoes lengthways, cut out the seeds, then dice. Shred the fresh herbs then mix with the lentils and fried tomato. Put to one side. Cut each aubergine into 7 or 8 discs (discarding the top and bottom) then place in a bowl. Rub the ground spices and garlic into the aubergine slices. Heat a little olive oil in a frying pan over a medium heat then fry the aubergine on each side until golden. Lay on a baking tray and roast in the oven for 5-6 minutes. Set aside. Heat a little more olive oil in the same pan over a high heat. When nearly smoking hot, season the lamb then sear on all sides. Roast in the oven for 15-20 minutes. Remove and rest for 5 minutes. Meanwhile, warm the aubergine through in the oven for a few minutes and finish the tabbouleh by pouring over the olive oil and the lemon juice. Season and toss. Separate the lamb cutlets by cutting down between each rib, then serve with the aubergine and tabbouleh.
Roast Rack Of Lamb With Lentil Tabbouleh And Spicy Aubergines • Opuss № I