Crusted Lamb with Aubergine Ragu
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- butter (for the tin)
- 0.333 cup softened butter
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp freshly chopped thyme
- 2 Tbsps freshly chopped parsley
- 1 tsp lemon zest
- 2 slices day-old white bread (crust removed, roughly grated)
- 4 cloves garlic cloves (2 crushed, 2 chopped)
- 2 Tbsps black Olives (pitted and chopped)
- 2 Rack of lamb (ready to cook, approx. 500 g each)
- 4 Tbsps olive oil
- 1 small Zucchini (sliced)
- 1 small Eggplant (cut into bite-sized pieces)
- ½ Fennel bulb (chopped)
- ½ red pepper (chopped)
- 1 onion (chopped)
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Preheat the oven to 210°C (190°C in a fan oven), 400°F, gas 6 and grease a roasting tin with butter.
2.
For the herb crust, beat the butter until light and airy. Stir in the rosemary, thyme, parsley, lemon zest, breadcrumbs and a little salt and ground black pepper. Add 2 cloves of crushed garlic and the olives and mix together well.
3.
Season the meat with salt and ground black pepper. Heat 2 tbsp oil in a frying pan and sear the meat on all sides. Remove and place in the tin. Roast on the middle shelf of the oven for around 12 minutes.
4.
Meanwhile, heat the remaining oil in a pan. Fry the vegetables with the chopped garlic, stirring occasionally, until cooked but still with a slight bite. Season to taste with salt, ground black pepper and balsamic vinegar.
5.
Take the lamb out of the oven and spread the butter mixture over the top. Cook under a hot grill for approx. 4 minutes until golden brown.
6.
Arrange the lamb on a serving plate with the vegetables.
