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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 36 Cathy and Anna: Roasted Lamb Rack with Sauteed Eggplant, Olive Tapenade and Basil Pesto

Check out Cathy and Anna's Roasted Lamb Rack recipe from TV2's My Kitchen Rules

Prep: 35 mins

Cook: 30 mins

Serves: 4



  • Salt and pepper, to season
  • 4 x 3-cutlet lamb racks, French-trimmed
  • 1 and 1/2 tbs olive oil
  • 100g rocket
  • 2 tsp lemon juice
  • Deep-fried basil leaves, to serve


  • 1 and 1/2 cups firmly packed basil leaves
  • 2 garlic cloves, roughly chopped
  • 25g (1/3 cup) grated parmesan
  • 2 tbs pine nuts, toasted
  • 60ml (1/4 cup) extra virgin olive oil 


  • 100g (3/4 cup) pitted black olives
  • 6 anchovy fillets
  • 1 and 1/2 tbs extra virgin olive oil

Sautéed eggplant

  • 1 tbs olive oil
  • 1 large red onion, finely chopped
  • 1 large eggplant, cut into 1cm pieces
  • 1 large red capsicum, cut into 1cm pieces
  • 2 garlic cloves, finely chopped
  • 125ml (1/2 cup) sherry vinegar
  • 2 tbs brown sugar
  • 2 tbs baby capers
  • 3 tsp lemon juice



  1. To make pesto, process all ingredients, except oil, in a food processor until finely chopped. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until combined. Season, then set aside.
  2. To make tapenade, process all ingredients in a food processor until smooth. Season with pepper, then set aside.
  3. To make sautéed eggplant, heat oil in a medium frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add eggplant and capsicum and cook, stirring, for 4 minutes or until softened. Stir in remaining ingredients, then cook for 5 minutes or until liquid has evaporated.
  4. Preheat oven to 180C. Heat a large frying pan over medium-high heat. Coat lamb with 1 tbs of the oil, then season. Add lamb to pan and cook for 3 minutes on each side or until browned. Transfer to an oven tray and roast for 12 minutes or until cooked through. Transfer to a warm plate and set aside, loosely covered with foil, for 10 minutes to rest.
  5. Toss rocket with lemon juice and remaining oil, then season. Divide lamb among serving plates and top with deep-fried basil leaves. Add sautéed eggplant and serve with tapenade and pesto to the side.



  • Sherry vinegar is available from select delis and specialist food shops. If unavailable, use red wine vinegar instead.