Ingredients
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 6 tbsp, plus extra for brushing
- Sumac 2 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Marrunga marble lamb rack 800g
- Medium-sized aubergines 2
- Lemon 1
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Balsamic Vinegar of Modena 2 tbsp
- SpinneysFOOD Organic Natural Honey 2 tbsp
- SpinneysFOOD Black Pepper, freshly ground ½ tsp
- Fresh rocket A handful
Nutrition (Per serving)
- Calories 531
- Fat 29.1g
- Saturates 6.6g
- Protein 47.5g
- Carbs 22g
- Sugars 13.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sumac lamb rack with sweet ‘n’ sour griddled aubergine salad
Middle Eastern 30 Mins Prep · 40 Mins Cook
- Preheat the grill to 200°C or griddle pan over a medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
- In a small bowl, combine 2 tbsp of olive oil, cumin, coriander, and ½ tsp of salt to make a marinade.
- Place the lamb rack in a shallow dish and pour the marinade over, making sure to coat the rack evenly. Set aside at room temperature to marinate for at least 30 minutes, or overnight in the refrigerator for more intense flavour.
- Slice the aubergines into rounds. Juice the lemon. Finely chop the mint. In a bowl, whisk together the 4 tbsp of olive oil, balsamic vinegar, honey, lemon juice, mint leaves, ½ tsp of salt and pepper to make the dressing.
- Brush the sliced aubergines with olive oil on both sides. Grill the slices for approx. 2-3 minutes per side, until they develop grill marks and become tender. Remove them from the heat and let them cool slightly. Chop the slices into smaller pieces and place them in a mixing bowl. Pour the dressing over the aubergines and toss gently to coat them evenly. Set aside.
- If you’ve marinated the lamb overnight, take it out of the fridge at least 1 hour before grilling. Place the rack of lamb on the grill, fat-side down, to sear the meat and render some of the fat. Sear for approx. 2-3 minutes until a golden-brown crust forms. Using tongs, flip the rack and sear the other side for a further 2-3 minutes. Move the lamb rack to the cooler part of the grill or reduce the heat to medium-low. This indirect grilling method allows for more gentle cooking and even heat distribution. Close the grill lid and continue cooking the lamb until it reaches your desired level of doneness. Insert a meat thermometer into the thickest part of the meat, away from the bone, to check the internal temperature. Once the desired temperature is achieved, remove the lamb from the grill and allow it to rest for approx. 5-10 minutes.
- Carve the rack into individual chops. Arrange the lamb chops on one side of a serving platter. Spoon the aubergine salad onto the platter next to the lamb. Scatter over a few rocket leaves and serve.