Lamb Cutlets with Roasted Eggplant & Yoghurt Puree
1 Rack of Lamb
1 Eggplant (Chinese or Japanese) Roasted
3 Tbsp Plain Yoghurt
Handful of Italian Parsley, coarsely chopped
1 Tsp Cumin
1 Small Clove of Garlic
Few dollups of Creamy Dijon Mustard (Regular mustard also works)
1 1/2 Cup Heirloom Tomatoes (Regular Cherry tomatoes also work)
1 1/2 Cup Marinated Artichoke Hearts
Sea Salt + Pepper
Halve the heirloom tomatoes and toss with the drained Marinated Artichoke Hearts and Parsley. Set aside.
Take a toothpick and prick the eggplant all over and then brush with Olive Oil. Roast in the oven at 400 degrees for about 12-15 minutes, or until browned from roasting. Peel the skin off the eggplant and place into food processor. Puree with Yoghurt, Cumin, Garlic, Sea Salt and a dash of Pepper. Cover and keep warm or throw it in the microwave to keep warm.
Season rack of lamb with Sea Salt and Pepper. Sear on all sides in a skillet on medium high for a few minutes. Brush the rack with Creamy Dijon Mustard, cover ends of the bones with foil (so they don't char) and place it in the oven for approximately 12-15 minutes, depending on your preference on wellness of the lamb. Remove from oven when done and cover in foil and set for about 2 minutes. Arrange Roasted Eggplant Puree, Artichoke and Tomato Salad and place the Lamb cutlets onto the Eggplant Puree.
Salt & Pepper Crab Cakes
10-11 Ounces of Fresh Crab Meat (Canned also works)
4 Slices of Sourdough Bread
3 Eggs, Beaten
Handful of Italian Parsley
Half a handful of Fresh Oregano
Approximately 2 chopped Scallions
1 Tbsp Ground White Pepper
Vegetable Oil (For pan frying)
Lemon slices (For serving with cakes)
Tear the bread into small bits and place into a processor. Process to form rough breadcrumbs and then pour into a large bowl. Add crab meat, Oregano, Parsley, Scallions and White Pepper and Sea Salt. Stir in the beaten eggs and then form the mixture into round cakes and set onto a tray.
Be generous with the vegetable oil onto a medium hot frying pan. Cook the crab cakes a few at a time for only a total of about 3 minutes. (I overcooked some of mine) You want a nice golden brown instead of a charred dark brown. Remove and drain on paper towels and place on a baking sheet and keep warm while you bake the rest of the cakes.
Serve with lemon wedges and Lemon Mayonnaise. For a great Lemon Mayonnaise click here
The lamb was not too gamey, nice and tender. The eggplant puree paired quite nicely with everything. I didn't think my slight OCD would let me take photographs of the cooking process because it was 5:30PM when I started and the finished product didn't give the photo justice due to the lack of some fine natural sunlight. Regardless, the food came out well and I'm ready to cook up some good eats.