Rack of Lamb with Aubergine And Chilli Chutney Couscous And

Rack of Lamb with Aubergine And Chilli Chutney Couscous And Ingredients

1 Rack lamb; (550g each)	2 ts White wine vinegar
100 ml Olive oil; (3 1/2fl oz)	3 Cloves garlic
1 Red chilli; seeded and	250 ml Lamb stock; (9fl oz)
; chopped	5 Sprigs summer savoury
1 Lemon; Juice of	1 sm Bunc flat leaf parsley
2 ts Honey

Instructions for Rack of Lamb with Aubergine And Chilli Chutney Couscous And

Preheat the oven to 200?C/400?F/gas mark 6. Season the lamb rack and heat the pan with the olive oil. Place the lamb rack into a pan and cook over a medium heat for 2 minutes on the flesh side then turn to the fat side and place into the preheated oven for a further 10-12 minutes. Remove from the oven and the pan. Allow to rest in a warm place for at least a further 5 minutus. Deglaze with the lamb stock and reduce slightly. Peel the aubergines, cut them in half, into slices then into french fry sized strips. Heat the olive oil and add the aubergine and lemon. Cook for about 2 minutes then add the rest of the ingredients and cook for a further 10 or so, stirring constantly. Heat the couscous and sauce, carve the lamb, sprinkle with the herbs and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

More like this...

Roast Rack of Lamb on Apricot And Almond Couscous

Rack of Lamb with a Beetroot And Horseradish Couscous

Rack of Lamb with Chili Mint Chutney and Carrot Cardamom Chu

Stuffed Aubergine with Marinated Couscous

Potato, Aubergine And Squash Curry with Green Chutney

Ingredient Insight - look inside this recipe