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Pan roasted rack of lamb w/ baba ganoush, eggplant fritter, Danish fetta & herb salad finished with pomegranate molasses
This is a dish that one of my old Head chefs had on in a restaurant I worked at on the sunshine coast, which just so happens to be the same restaurant where I met my beautiful wife.
Over the course of our time there this dish became one of my wife’s favourites, now I cook this dish for her as a surprise on special occasions.
Ingredients
- Lamb rack cap off (8 point ) which means 8 bones
- 1 bottle Pomegranate molasses
Baba Ganoush
- 1 eggplant large
- ¼ cup tahini ( more as needed )
- 3 garlic cloves minced
- ¼ cup fresh lemon juice ( more as needed )
- 1 pinch ground cumin
- salt to taste
- 1 tablespoon extra virgin olive oil
Batter
- 1 large eggplant
- Cornflour
- s/r flour
- Icy cold water
Fetta salad
- Chives Cut into 2cm battons
- 1 bunch Dill picked off the stem
- 1 bunch Chervil picked of the stem
- 250 – 300g Danish or Persian fetta
Method:
- Cut rack in half ensuring 4 bones on each half
- Rub with olive oil and season well with salt and pepper
- Place in a nice moderate to hot fry pan flesh side down,
- Cook until golden turn lamb over onto bone side and pour off excess oil from pan and then place in preheated oven at 190 degrees
- Bake for approx. 20 -25 minutes for a nice medium lamb
- Once happy with the doneness of your lamb remove from the pan and allow to rest for 8 – 10 minutes
For the ganoush:
- Cut eggplant in half score the flesh rub in olive oil and some salt
- Bake in a 200 degree oven until eggplant softens
- Let cool slightly the peel off and discard the skin
- Put eggplant flesh into a bowl and mash with a fork into a paste
- Add ¼ cup tahini, the garlic, the ¼ cup lemon juice and the cumin and mix well
- Season with salt, then taste add more tahini and / or lemon juice if required
- Put aside for later
Batter:
- Place 1 cup corn flour and 1/3 cup self raising flour in a bowl
- With a whisk slowly add icy cold water until it is a nice consistency not too thick and not too thin.
- Slice 1 eggplant about 1cm thick into rounds
- Using circle cutters cut the flesh out of the eggplant and discard the skin ( if you don’t have cutters use a knife and cut out a circle as best you can then just call them rustic lol)
- To cook these bad boys you will need hot oil if you have a deep fryer 180
- If not use a saucepan on your stove top with vegetable oil
- Turn on the once you drop a splash of the batter in and it starts to bubble turn off and get ready to fry
- Dust eggplant discs in s/r flour then into batter ensure you get a good covering of batter then place into hot oil for around 3 minutes then turn and continue cooking for aroun 3 to 4 more minutes, remove and place on paper towel to drain off excess oil
Fetta salad:
- Gently mix dill chives and chervil with the fetta and separate into nice size blobs
Assembly:
- So now we will plate one up – place a nice dollop of baba ganoush on the centre of the plate
- Slice your lamb rack in half giving you 2 bones on each half and place on top of the ganoush
- Place 1 eggplant fritter on top of the lamb racks
- Top the fritter with your fetta and herb salad
- Drizzle pomegranate molasses in a ring around the outside of the plate and waaaalaaaa there you have a fantastic dish
Enoy and I hope it all worked out for you all!!!! Post your pictures up on our Facebook page so I can see how it worked out for you!
Cheers
