(Lamb Frenched Racks)

Ingredients

• 2 medium sized aubergines
• Some olive oil
• 1 jar of bought pesto
• 2 cloves of crushed garlic
• 2 racks of lamb, frenched with the chine & feather bones removed.
• 2 cloves of garlic
• 2 generous sprigs of rosemary
• 2 lemons, halved

Directions

1. Preheat the oven to 180 deg C.
2. Slice each aubergine in half lengthways.
3. Heat some oil in a cast-iron frying pan and fry the cut side until golden.
4. Then place them in a roasting pan, transfer to the oven and cook for 20min or until soft.
5. Set aside to cool, then spread the top of each aubergine with a tablespoonful of the pesto.
6. Cut the garlic into slivers and stud the lamb with both garlic and rosemary.
7. Then fry the back of the rack until the meat starts to brown and any fat turns golden.
8. Transfer to the oven and roast for 20 minutes for medium rare. Keep the lamb warm and let it rest for ten minutes.
9. While the lamb is resting, return the aubergines to the oven for ten minutes, The crust should be bubbling and have the appearance of being about to brown.

Serve on a platter with the aubergine in the middle and the lamb arranged around the outside.