Spicy Roast Rack Of Lamb With Eggplant Relish

(Lamb Frenched Racks )


  • HORIZON Frenched Racks of lamb (each rack will serve 2-3 people. Count on one rack serving 2 men or 3 women)
  • 2 tablespoons dry Tandoori spice per rack

For Eggplant relish:

  • 2 medium eggplant
  • 1 medium onion
  • 3 cloves garlic
  • 4 tablespoons pure olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons tomato puree
  • 4 tablespoons chopped fresh coriander


  1. Rub 2 tablespoons of tandoori spice onto the surface of the lamb.
  2. Heat the oven to 200C and place the lamb in a roasting pan of suitable size.
  3. Cook the racks of lamb for 15-20 minutes and allow to rest for 10 minutes before carving and serving with the following relish.
  4. To make the eggplant relish, cut the eggplant into small cubes.
  5. Chop the onion and garlic finely.
  6. Heat the oil in a heavy fry pan and add the eggplant, onion, garlic and the spices.
  7. Stir this mixture constantly over the heat taking care not to burn the vegetables.
  8. As the eggplant begins to cook it will soften and become more moist.
  9. Turn down the heat and let the mixture become meltingly tender.
  10. Add the tomato puree and taste for correct seasoning. Cook for about 15 minutes over very low heat.
  11. When cooked, stir through the chopped coriander.

Serves 6