Roast Rack of Lamb with Baba Ghanoush and Tabouleh

Name: Roast Rack of Lamb with Baba Ghanoush and Tabouleh
Ingredients: 1 rack of lamb (8-12 cutlets), trimmed for roasting; Sea salt and freshly ground pepper; 3 fluid ounces olive oil; 2 large eggplants; 3 fluid ounces tahini; Sea salt; 2 cloves garlic, crushed; 1 lemon, juiced; 3 fluid ounces olive oil; 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

By Chef Neil Perry

September 1, 2004

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

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 Lamb Lamb Meat Eggplant Vegetable Tahini Bulgur Rice & Grains Main Dairy Free Weeknight Meals Roast Food Processor

Ingredients

Lamb

Baba ghanoush:

Tabouleh:

Preparation

Method:

Step 1

Step 2

Step 3

Step 4

Recipe notes