Try pairing with a good quality bottle of Cabernet Sauvignon
Serves: 4
Preparation time: 10 mins
Cooking time: 40 mins
Ingredients:
- 5 tbsp BELAZU Early Harvest Extra Virgin Olive Oil
- Salt & black pepper
- 3 Aubergines washed and slice each into thick strips lengthways
- 2 tbsp BELAZU Balsamic Vinegar of Modena
- 4 vines of tomatoes (minimum of 4 tomatoes on each vine)
- 2 racks of lamb, French trimmed (minimum 8 cutlets), brushed with oil and seasoned with salt and black pepper
- 80g baby spinach, washed
- 30g toasted pine nuts
Method:
- Preheat the oven to 170°C. Place the aubergine strips onto a baking tray and drizzle with 4 tbsp of the BELAZU Early Harvest Extra Virgin Olive Oil, season with salt and pepper and toss well to combine. Place into the oven to roast for 25 minutes.
- Remove the aubergine from the oven and increase the oven heat to 220°C.
- To the aubergine add the remaining BELAZU Early Harvest Extra Virgin Olive Oil, balsamic vinegar, tomatoes on the vine, gently toss.
- Place the racks of lamb in a baking dish. Once the oven is at 220°C, put the lamb and aubergine in the oven for 10‐ 12 minutes.
- Remove everything from the oven letting the lamb and rest while you mix the spinach leaves with the aubergine mixture in a bowl, cover for a minute or two to wilt.
- Serve the aubergine mixture on warmed plates and carve the rack of lamb between the bones allowing 2 cutlets per person, top with the tomatoes and toasted pine nuts.
Recipe by kind permission of Belazu