- 1 large Rack of Lamb
- 6 slices White Breadcrusts removed
- 30ml Rosemaryfinely chopped
- 30ml Thymefresh, finely chopped
- 30ml Wholegrain Mustard
- 60ml Buttermelted
- 1 Lemon Juice
- Black Pepper
- 6-8 small Eggplant
- 6-8 ripe Plum Tomatohalved
- 8 cloves Garlic
- Olive Oil
- Hummusto serve
The classic of combination of garlic, lemon, herbs and mustard is the inspiration for this special cut of meat.
Preheat the oven. Place the rack of lamb on a clean work surface. With a stick blender, pulse the bread, herbs, lemon zest, mustard and butter until crumbly and well-mixed. season with salt and black pepper.
Make incisions 1cm apart in the fat of the rack of lamb and fry the meat fat side down in a dry pan until golden brown. Remove from the pan and place in an ovenproof dish. Smear a thick layer of mustard onto the meat and press the breadcrumbs firmly onto this.
Place the eggplants and tomatoes around the meat. Sprinkle the garlic cloves over and then drizzle the vegetables with olive oil. Season the vegetables to taste.
Roast for 30-35 minutes in the oven until the lamb is cooked just the way you like it. The meat should still be slightly pink in the middle for optimal flavour and juiciness. Rest the lamb for about 5-10 minutes in the warming drawer before carving it.
To serve; carve the meat between the bones and serve with the roasted vegetables and hummus.