Rack of lamb with aubergine Parmiggiana and salsa verde Recipe

Perfectly cooked rack of lamb served with a home made salsa verde and oven baked aubergine Parmiggiana.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.2/5

Les ingrédients

Pour people
  • Rack(s) of lamb : 6 whole
  • For the sauce
  • Flat leaf parsley : 0.5 bunch
  • Garlic clove(s) : 1 whole
  • Anchovies in oil : 3 whole
  • Olive oil : 100 ml
  • Fresh mint : 1/3 bunch
  • Maille Dijon mustard : 10 g
  • Capers : 25 g
  • Maldon salt : 2 pinch(es)
  • Part three of the recipe
  • Aubergine(s) : 3 whole
  • Olive oil : 50 ml
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Dried oregano : 1 Tsp
  • Tomato(es) : 1 kg
  • Balsamic vinegar : 15 ml
  • Basil : 0.25 bunch
  • Parmesan : 100 g


  • ETAPE 1

    For the aubergine Parmiggiana: preheat the griddle pan. Preheat the oven to 200'c.
    Cut the aubergines into 1cm thick slices. Peel and finely slice the garlic and the onion. Grate the parmesan. Slice the basil.
    Blanch the tomatoes, remove the skin and then cut into small dice.
    Heat a wide-bottomed pan and then fry the onions, garlic and oregano in olive oil until lightly caramelised. Deglaze with thebalsamic vinegar, add the tomatoes, cover and simmer for 15 minutes. Season with salt and pepper.
    Chargrill the aubergines on both sides.
    In a baking tray, spoon in a layer of tomato sauce, sprinkle in some grated parmesan and then add a layer of aubergines. Repeat this process until all of the aubergine slices are in the tray. Top with a final layer of tomato sauce and then sprinkle with the remaining parmesan.
    Transfer to the oven and bake for 30 minutes until golden brown.
    For the lamb: preheat the oven to 200'C.
    Heat a frying pan and add a drizzle of oil.
    Season the lamb racks with salt and pepper and then colour in the hot pan until golden brown.
    Transfer to the oven and cook for 8-12 minutes. Allow to rest for 5 minutes before serving.

  • ETAPE 2

    For the salsa verde: pick the parsley and mint leaves and discard the stems. Finely chop the leaves.
    In a pestle and mortar pound the garlic, mustard and anchovy filletsuntil smooth. Add the herbs, capers and then the olive oil. Check the seasoning and set aside.

  • ETAPE 3

    Slice the rack of lamb into 3 chops. Season each chop with salt and pepper. Place a portion of the aubergine on the plate, top with the lamb and then sprinkle over the basil and finish the plate with the salsa verde.

Chef's tip

«Try adding some courgette slices to this to vary the flavours.»

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