ROAST RACK OF LAMB WITH BABA GHANOUSH AND TABOULEH

Roast Rack of Lamb with Baba Ghanoush and Tabouleh image

Provided by Chef Neil Perry

Number Of Ingredients 19

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1 rack of lamb (8-12 cutlets), trimmed for roasting
Sea salt and freshly ground pepper
3 fluid ounces olive oil
2 large eggplants
3 fluid ounces tahini
Sea salt
2 cloves garlic, crushed
1 lemon, juiced
3 fluid ounces olive oil
1 cup burghul wheat
2 tomatoes, blanched, skinned, de-seeded and chopped
1 continental cucumber, de-seeded and chopped
6 scallions, chopped
1/2 bunch flat leaf parsley, leaves aside, stalks chopped
1 clove garlic, finely chopped
1/2 cup mint leaves, chopped
Sea salt and freshly ground pepper
3 fluid ounces extra virgin olive oil
lemon, juiced

Steps:

Preheat the oven to 350°F.
To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.
To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.
Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.