Recipe of the Month

Spring Rack of Lamb with Roasted Aubergine, Tomato, Olives, Garlic and Mint Oil

When purchasing your Rack of Lamb ask your butcher to French Trim them, which means that the bones are scraped clean and look more presentable.

For 2 people

• 1 Rack of Lamb (8 bone)
• 1 Aubergine
• 8 Ripe Tomatoes
• Olive Oil
• 4 Cloves of Garlic
• 2 Sprigs of Thyme

for the Sauce

• Bunch of Fresh Mint
• Seasoning
• 1 tsp Red Wine Vinegar
• ｽ tbs Sugar

Preheat Oven to 200ｺ .Score the Lamb, Criss-cross on the fat side, this will help it to become crisp. Pan seal it in a little hot oil and place to one side. Slice Aubergine into 1" thick pieces and cut Tomatoes in half. Lightly brush Aubergines slices with olive oil and fry in a pan to give colour. Put Aubergines into a roasting tray with the Rack of Lamb. Peel and chop the Garlic and Thyme and sprinkle over the vegetables and Lamb. Place into a hot oven for 20 minutes according to how you prefer your Lamb to be cooked. With a hand blender or mortar and pestle blend the Mint with the Sugar and Red Wine Vinegar, season according to taste.Take the Lamb out after 20 minutes and rest for 3-5 minutes.Place the roasted Vegetables in the centre of a place and either cut the Lamb into single cutlets or in half. Drizzle with a little of the mint sauce, Garnish with a sprig of Thyme.

enjoy!!