Tandoori Rack of Lamb With Japanese Eggplant

Directions Print

FOR THE LAMB RACK

1. Cut lamb rack into two portions of four bones each. Then remove two bones on each portion, cleaning remainder.
2. Rub lamb with olive oil and tandoori masala spice and season with salt and pepper.
3. Sear lamb rack in hot skillet and finish in a 350°F oven until internal temperature of 125°F degrees.
4. Remove and let sit for 5 minutes to firm up before slicing.

FOR THE EGGPLANT RELISH

1. Heat a skillet with the olive oil blend and fry the eggplant, peppers, onions and garlic stir-fry style.
2. Drain excess oil and toss with pomegranate molasses and mint, and season with salt and pepper.

FOR THE HERB AND FETA SALAD

1. On a plate, mound the parsley, mint and scallions. Shingle the radish and cucumber on the plate. Finish with diced feta cheese.

TO GARNISH

1. Slice medallions of lamb to the bone about a quarter-inch thick. Place in center of plate, shingled out.
2. Spoon on the eggplant relish; sprinkle pomegranate seeds and chopped pistachios. Finish with the pomegranate sauce and figs.