BBC Food - Recipes - Herb-crusted rack of lamb with aubergine purée

BBC Food - Recipes - Herb-crusted rack of lamb with aubergine purée

git.macropus.org

Cook the family a Sunday roast to remember with this premium cut of lamb, crusted with citrus and herbs.

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Cooking tools:

  • Food processor
  • Fine-mesh sieve
  • Colander
  • Pastry brush
  • Ice cube tray
  • Roasting pan
  • Baking sheet
  • Saucepan
  • Skillet
  • Oven
  • Stove
  • Microwave
  • Refrigerator
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Wooden spoon
  • Spoon
  • Measuring spoon
  • Paper towel
  • Plastic wrap
  • Plate

Ingredients

  • 1kg/2lb 4oz lamb bones, chopped (ask your butcher for these)
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 litre/1¾ pints ready-made chicken stock
  • 1 large aubergine
  • 2 tbsp olive oil
  • 1 tsp chopped fresh dill
  • 1 tsp chopped fresh mint leaves
  • 1 tbsp Greek-style yoghurt
  • ½ lemon , zest and juice
  • salt
  • freshly ground black pepper
  • ½ tsp cardamom pods
  • vegetable oil , for frying
  • 1 x 6-bone rack of lamb
  • 2 thick slices sourdough bread
  • small bunch fresh mint
  • 2 tbsp English mustard , plus extra for brushing
  • 800ml/1 pint 8fl oz reduced lamb stock (from above)
  • 1 tbsp red wine vinegar
  • 1 tbsp soft dark brown sugar
  • small handful chopped fresh mint leaves

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