lamb rack. eggplant
2 lamb racks (8 cutlets on each rack), French-trimmed, excess fat trimmed
2 cups basil leaves
2 garlic cloves, roughly chopped (for pesto)
1/4 cup pine nuts, toasted
1/3 cup finely grated parmesan
1/2 cup rice bran oil or olive oil, plus extra
1 eggplant, trimmed, cut into 3cm pieces
2 zucchinis, trimmed, cut into 3cm pieces
1 large red capsicum, seeded, coarsely chopped
1 red onion, coarsely chopped
2 garlic cloves, thinly sliced (for the ratatouille)
250g cherry tomatoes
1. Preheat oven to 200 degrees Celsius. Place the eggplant, capsicum, zucchini, onion and garlic in a roasting pan. Drizzle with oil and season with salt and pepper. Cook, turning occasionally, for 20-30 minutes or until the vegetables are tender. Remove from the oven and arrange the cherry tomatoes over the vegetables and continue roasting for a further 10 minutes or until tomatoes begin to release their juices.
2. Season the lamb with salt and pepper. Heat 2tbls of oil in a large non-stick frying pan over a high heat. Cook the lamb racks for 2 minutes on each side or until golden brown. Transfer to a roasting pan, drizzle with oil. Roast in oven for about 20 minutes for medium or until cooked as desired. Remove from the oven and cover loosely with foil. Set aside for 5 minutes to rest.
3. To make the pesto, place basil, garlic, pine nuts and parmesan in the food processor and process until finely chopped. With the motor running, gradually add the oil until well combined and a smooth paste forms. Season to taste with salt and pepper.
4. Divide the vegetables and lamb among serving plates and garnish with micro-herbs. Serve with pesto.
All of the ingredients in this recipe were sourced from local suppliers here in Bendigo and represent produce typical of the Central Victorian region.