Rack of lamb with an aubergine and cheese bake | delicious. magazine

Ingredients

• 25g butter
• 3 garlic cloves, finely chopped
• Pinch of chilli flakes
• 2 x 400g cans chopped tomatoes
• 1 tsp caster sugar
• 1 tsp red wine vinegar
• 1 tbsp chopped fresh tarragon
• 2 tsp fresh thyme leaves
• 1 tbsp chopped fresh marjoram
• 1 tbsp chopped fresh chives
• 750g (about 3 medium) aubergines, cut into 1cm slices
• 75ml olive oil
• 100g hard goat’s cheese, finely grated
• 2 x 500g racks of lamb, trimmed, chine bone removed
• For the garlic yogurt
• 100g Greek yogurt
• 1 fat garlic clove, crushed
• 1 tsp extra-virgin olive oil