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Roast of Lamb & Aubergine, with Tomato, Basil & Olive Sauce

Servings people

Cut the aubergine into discs approximately 5 cm thick, season them with salt and pepper and drizzle with a little olive oil. Place them on an oven tray and roast in a hot oven (200°C) for about 15 minutes or until they begin to colour and soften. Remove from the oven and keep warm.
Season the racks of lamb with salt and pepper and roast in a hot oven to the desired degree of doneness. Remove the racks from the oven and leave to rest for 10 minutes before serving. Place the roasted aubergine in the middle of a plate. Arrange the rocket or sautéed spinach on top of the aubergine. Cut the racks into cutlets and arrange on top of the spinach. Heat the tomato sauce and pour over the lamb.

Cut the tomatoes in half and place cut side up in a tray. Season liberally with salt and pepper. Drizzle with the olive oil and place under the oven’s upper grill. Leave tomatoes to char and caramelise.
Fry the onions & garlic in lots of olive oil until translucent but not browned. Put the charred tomatoes in a blender and blend to a purée. Add to the onions and garlic and cook to desired consistency.
Season the sauce with the salt and pepper to taste and add the chopped basil & olives just before serving.

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