Tomato-Glazed Rack of Lamb with Eggplant
Eggplant goes tender in the oven and soaks up rich, meaty juices when roasted under a rack of lamb. This is an ideal centerpiece for any Italian- inspired meal.
- Author
- Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
- Servings
- 2 to 4
- Category
Main Course
Ingredients
- 3 tablespoons dried oregano (5 grams)
- 2 tablespoons plus 11⁄2 teaspoons dried thyme (5 grams)
- 5 teaspoons dried rosemary (5 grams)
- Finely grind the oregano, thyme, and rosemary together.
- 1 frenched rack of lamb (13⁄4 pounds)
- Kosher salt
- 6 tablespoons tomato paste
- Extra-virgin olive oil
- 1 small eggplant, trimmed and cut into 1-inch dice
Directions
- For the lamb: Let the lamb sit at room temperature for 15 minutes before starting your prep work so that it can be at room temperature for 30 minutes total before roasting.
- Preheat the oven to 400°F. Place the spice blend in a small bowl and stir in 11⁄2 teaspoons salt and the tomato paste. Spread the spice paste evenly all over the rack of lamb.
- Lightly coat the bottom of a small roasting pan with oil (2 to 3 tablespoons). Spread the eggplant evenly over the pan and sprinkle with salt. Set the lamb over the eggplant, fat-side up.
- Roast until a crust forms on the lamb and a meat thermometer inserted into the center registers 115° to 120°F for medium-rare, 35 to 40 minutes. Remove from the oven and let the lamb rest in the pan for 10 minutes before transferring it to a cutting board and slicing it into individual chops. Serve immediately, with the eggplant.
