eggplant-and-lamb-cake-with-a-garlic-jus A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• For the lamb medallions:
• 12 lamb chops from the rack
• salt, freshly ground pepper
• 1 tablespoon olive oil
• For the lamb jus:
• 3 cloves garlic, peeled and thinly sliced
• 2 sprigs fresh thyme
• 1/4 cup onions, peeled and coarsely chopped
• 1 teaspoon ground cumin
• 10 coriander seeds
• 2 teaspoons tomato paste
• 1 cup dry white wine
• For the vegetables:
• 5 tablespoons olive oil
• 3 large eggplants, peeled, ends trimmed, and sliced lengthwise into 1/4-inch-wide strips
• salt and freshly ground pepper to taste
• 2 large tomatoes, cored, peeled, and sliced
• 1/4 inch thick
• 2 cups white mushrooms, caps only, sliced
• 1 cup onions, peeled and thinly sliced
• 2 pounds spinach leaves, stems removed, thoroughly washed, drained and blanched in boiling water