Pan Roasted Lamb

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.



  • 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


  • 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



  • 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


  • 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



  • 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!


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