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Rack of lamb stuffed with aubergine caviar

11 September 2006

Ingredients

(Serves four)
200g aubergines, diced
2tbs olive oil
Salt and pepper
2 fresh green figs, quartered
50g shallots, chopped
50g dry breadcrumbs
4 x racks of lamb (one bone left attached)
Butter
4 sprigs of rosemary
Red wine
10ml lamb jus

For the peppers 8 baby red peppers
Ratatouille

For the couscous 50ml olive oil
Salt and pepper
Sun-dried tomato coulis
Saffron couscous

For the spinach
200g baby spinach
50g shallots
Olive oil

Method

Roast the aubergine in the oven with olive oil, salt and pepper. Sweat off shallots for five minutes, add figs and cook down. Mix with aubergine and breadcrumbs in food processor to obtain a moist "caviar" stuffing.

Use a small knife to make a slit through the eye muscle of the lamb. Pipe the stuffing through it. Season the lamb in a pan and brown with butter. Transfer to oven with rosemary for 20 minutes and roast at 140°C.

With red wine, deglaze the pan used to cook the lamb. Reduce and add the lamb jus.

Adjust seasoning, then pass through a chinois.

Bake baby peppers in oven for 10 minutes. Remove, slice off top and stuff with ratatouille. Replace top.

Pour 50ml of olive oil over couscous, season and leave to one side until oil is absorbed.

Saut‚ shallots and spinach in olive oil.

Slice the rack of lamb in half. Plate by arranging on top of a bed of sautéd spinach. Garnish with peppers and couscous timbale. Serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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