baked lamb racks with honey

and cumin baba ganoush recipe

Recipe Serves 4-6

AUSTRALIAN LAMB

• 4 Australian lamb racks, trimmed

BABA GANOUSH

• 4 eggplants, halved
• vegetable oil
• 5 cloves garlic
• 1 teaspoon salt
• ½ cup tahini
• ¼ cup lemon juice
• 2 tablespoons honey, warmed
• 1 teaspoon ground cumin
• salt and white pepper, to taste

1. Preheat oven to 375ºF.
2. Season the lamb racks with salt and white pepper, then place lamb on a cooking rack in a baking tray. Sprinkle with salt and pepper. Leave to one side until the baba ganoush is done.
3. Cut diamond slits into the cut side of the eggplant halves and then brush with oil. Put them flesh side down onto a medium hot open barbeque and cook, turning regularly for 30 minutes until the flesh is soft and coming away from the skin.
4. Remove from heat and cool until able to peel the skin away from the cooked flesh. Put the peeled flesh into a food processor with the garlic, salt, tahini, lemon juice, honey and cumin. Process into a smooth paste—remove from the bowl and keep warm.
5. Cook the lamb racks in oven until rare to medium, allowing 20-25 minutes per pound. The internal temperature will be 130-135ºF. Remove from the oven and leave to sit for 10 minutes, before either carving or serving as they are.
6. Spoon the desired amount of baba ganoush to one side of the plate and place the rack of lamb beside it. Serve with steamed bok choy or green vegetables of your choice.

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