Ep 36 Cathy and Anna: Roasted Lamb Rack with Sauteed Eggplant, Olive Tapenade and Basil Pesto
Prep: 35 mins
Cook: 30 mins
- 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
- 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
- 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.
- To make tapenade, process all ingredients in a food processor until smooth. Season with pepper, then set aside.
- 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.
- 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.
- 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.