Lamb Rack with Pistachios and Feta

Main Dishes | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lamb Rack with Pistachios and Feta

Ingredients

Rack of Lamb - 1 piece
Feta cheese - 3.5 oz
Pistachios - ½ cup
Citrus Zest Mix - 1 tablespoon
Fresh Mint - 3 tablespoons
Olive Oil - 4 fl oz
Eggplants - 4 pieces
Onion - 1 head
Garlic - 3 cloves
Tomatoes - 5 pieces
Cilantro - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Corn Salad - to taste
Sun-Dried Tomatoes - 3 pieces

Step by Step guide

Step 1

Clean the lamb rack from membranes and excess fat and cut it into 8 pieces. Wrap the bone of each resulting chop in foil. In a bowl, mash the feta cheese and mix it with ground pistachios, lemon zest, and 1 tablespoon of chopped mint. Use the resulting paste to coat the side of each chop. Heat 3 tablespoons of oil in a grill pan and fry the chops on both sides for a few minutes. Season with salt and pepper to taste.

Step 2

For the rolls, preheat the oven to 428°F. Trim the sides of the eggplants and cut the middle into thin slices. Place the sides on a baking sheet, cut side up, season with salt and pepper, brush with 1 tablespoon of olive oil, and put in the oven for 20 minutes. Heat 2 tablespoons of olive oil in a grill pan and fry the eggplant slices on both sides until soft. Remove the flesh from the baked eggplants and chop it finely. Peel 2 tomatoes and dice them. Heat 1 tablespoon of olive oil in a pan and sauté the onion until soft. Add 2 cloves of garlic, then the chopped eggplants and tomatoes. Season with salt and pepper to taste, and cook until the vegetables are soft. Remove from heat and stir in the chopped herbs. Place three strips of fried eggplant overlapping on a board, spread a little of the prepared mixture, and roll it up. Prepare the remaining rolls in a similar manner.

Step 3

For the tomato coulis, puree the remaining tomatoes and sun-dried tomatoes together with 2 tablespoons of olive oil and a clove of garlic. Season with salt and pepper to taste.

Step 4

To serve, spread a little tomato coulis on the bottom of the plate. Place the eggplant roll and two lamb chops on the plate. Garnish with mint leaves and corn salad.