Ingredients

The following ingredients have 4 Servings
  • 2 7-rib Frenched racks of lamb
  • 2 aubergines
  • 8 plum tomatoes
  • 8 garlic cloves
  • 100 grams kalamata olives (destoned)
  • 20 grams fresh basil leaves
  • dried oregano (to season)
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • extra virgin olive oil (to fry)
  • extra virgin olive oil flavoured with mint (to serve)

Instruction

  • Preheat the oven to 200C/ 180 C fan.
  • Slice the aubergine into one-inch thick slices and brush with a little olive oil. Heat a non-stick pan to a medium-high heat and fry the slices on each side for a minute or so. Transfer to an oven tray.
  • Add the garlic and tomatoes (halved if too large) and sprinkle with salt, pepper, oregano and torn basil.
  • Criss-cross the fat on the lamb and fry in a little olive oil until golden on each side.
  • Place the lamb, skin-side up onto the tray with the vegetables.
  • Roast in the centre of the oven for half an hour, adding the olives for the last few minutes.
  • Let the lamb rest for five minutes before carving, and drizzle with the mint olive oil before serving.