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Lamb and Night Shades
Recipe by Julie Goodwin
Lamb lovers must try this succulent, flavour packed dish!
- Steps
- Ingredients
Ingredients
Eggplant Puree
Chilli Sauce
Lamb
Smoked Tomatoes
Pickled Chillies
Charred Eggplant
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Steps
- Preheat oven to 180oC. Prepare coals for hibachi or BBQ, if using.
- For the Eggplant Puree, finely chop the lamb fat and place into a small saucepan. Cook over low heat until fat renders. Strain through a fine sieve and reserve ¼ cup. Keep warm.
- Place the whole eggplants onto white hot coals or directly onto a gas burner on your cooktop. Turn the eggplants regularly, until all the skin is charred and flesh is tender. Place into the fridge to cool. Peel and reserve the skin. Place the flesh into the bowl of a food processor along with the warm lamb fat, vinegars and salt. Process until very smooth. Season to taste and adjust with salt and vinegar, if required.
- For the Chilli Sauce, reserve 1/3 of the capsicum flesh and cut into strips – set aside for plating. Place the remaining capsicums, chillies and tomatoes onto a rack over white-hot coals, under the grill or over an open flame on your cooktop. When skin is blackened, discard the skin and seeds from the capsicums and chillies and place flesh into a blender. Add whole blackened tomatoes, vinegar, sugar and salt and process until smooth. Taste and adjust sugar, salt and vinegar if required.
- For the Lamb Rack, trim excess fat from the lamb racks and scrape the bones clean. Rub oil over the lamb and season with salt and pepper. Cover the bones loosely with foil.
- Cook the racks, fat-side down, over a hibachi, coal BBQ, grill pan or frypan until the fat is golden brown. Transfer to a shallow tray and finish in the oven until the internal temperature reaches 50oC, about 25 minutes. Remove from the oven and rest. Cut each rack into 3 even portions.
- For the Smoked Tomatoes, place the tomatoes in a bowl with olive oil and rub to coat. Sprinkle with salt.
- Line a wok with foil. Add some hot coals, reserved eggplant skins and a sprinkle of sugar. Place a wire rack over the top, add tomatoes and cover with a lid. Heat over a medium heat until the wok fills with smoke.
- When the tomatoes have wilted slightly, remove the wok from the heat and allow the tomatoes to smoke for a few more minutes until they are slightly collapsed. Remove from the wok and cut in half. Set aside until ready to serve.
- For the Pickled Chillies, remove the seeds and pith from the chillies and capsicum. Finely slice and set aside in a bowl.
- Heat the vinegar with the sugar and salt in a small saucepan, until it comes to the boil. Remove from the heat and add the chillies and capsicum. Set aside for at least 30 minutes then drain well to serve.
- For the Charred Eggplant, heat a char-grill pan to a high heat. Toss the eggplant slices in olive oil and season with salt and pepper. Cook in the pan, turning once, until char marks appear and the eggplant is soft. Sprinkle balsamic vinegar over the eggplant and cook until it chars. Remove from the pan ready to serve.
- To serve, spoon eggplant puree over half of each plate. Place chilli sauce over the other half, reserving a few spoonfuls. Toss the halved smoked tomatoes and capsicum strips through the reserved chilli sauce. Place the tomato mixture on top of the chilli sauce. Place the charred eggplant slices on top of the eggplant puree. Add lamb to each plate and garnish with pickled chillies.
