This recipe sponsored by Black Swan Vineyards

　　

Ingredients

Lamb

1 rack of lamb (8-12 cutlets), trimmed for roasting

　　Sea salt and freshly ground pepper

　　3 fluid ounces olive oil

　　

Baba ghanoush:

2 large eggplants

　　3 fluid ounces tahini

　　Sea salt

　　2 cloves garlic, crushed

　　1 lemon, juiced

　　3 fluid ounces olive oil

　　

Tabouleh:

1 cup burghul wheat

　　2 tomatoes, blanched, skinned, de-seeded and chopped

　　1 continental cucumber, de-seeded and chopped

　　6 scallions, chopped

　　1/2 bunch flat leaf parsley, leaves aside, stalks chopped

　　1 clove garlic, finely chopped

　　1/2 cup mint leaves, chopped

　　Sea salt and freshly ground pepper

　　3 fluid ounces extra virgin olive oil

　　lemon, juiced

　　

Method:

Step 1

Preheat the oven to 350°F.

　　

Step 2

To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.

　　

Step 3

To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.

　　

Step 4

Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.