Lamb Chops with Aubergine and Soft Cheese

Thoroughly scrape bones of lamb rack with a knife blade. Dry meat, season with salt and pepper. Preheat oven to 80°. Wash rosemary, dry with a towel, pluck needles from the stems, and chop coarsely. Heat olive oil in a large frying pan. Crush two garlic cloves and briefly heat in oil. Add rack of lamb and cook 5 minutes in the hot oil. Sprinkle cooked lamb with half of the rosemary. Place lamb in a fireproof baking dish (or on a baking sheet) and bake for approximately 1 hour in the oven (middle rack).

If necessary, place whey cheese in a sieve to drain. Crumble lor cheese, mix with the remaining rosemary and season with salt and pepper. Wash aubergine, rub dry and cut into slices, approximately 1-2 cm thick. Salt slices; allow them to sweat for 15 minutes. Peel and finely chop remaining garlic clove. Finally, rub aubergine slices with paper towels and then quickly brown them, with the garlic and hot lemon-infused olive oil, in an insulated pan.