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- Prep time:
- 15 mins
- Cook time:
- 20 mins
- Serves:
- 2
Frank Bordoni brings Middle Eastern flavours to the table with tender lamb, with fruity and herby aubergine chunks...
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Ingredients
- 1 tsp Garam masala
- 1 tsp Chilli powder
- 1/2 tsp ground Cumin
- 1 tbsp ginger juice
- 1 Lemon, juice only
- 2 x 350 g racks of Lamb, French trimmed (about 4 bones each)
- 1 Aubergine
- extra virgin Olive oil
- 1 pomegranate
- handful mint leaves
- seasalt and black pepper
Method
1. Preheat the oven to gas 5/190 C. Combine the garam masala, chilli powder and cumin with the ginger juice, lemon juice and garlic.2. Rub this paste over the lamb, and place skin-side down, in a heated ovenproof pan. Seal the meat, over a high heat, until browned before transferring the pan to the oven for about 15 minutes. It should still be slightly pink in the centre.
3. Remove the lamb from the oven and leave to rest for 5-10 minutes.
4. Cut the aubergine into chunks and cook quickly in a sauté pan with the olive oil until the outside is crisp and the centre is soft and cooked. Drain on kitchen paper and tip into a bowl. Sprinkle over the pomegranate seeds and fresh mint.
5. Carve the lamb racks and arrange on a plate. Serve with a mound of herby aubergines.
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