Grilled Lamb Rack with Vegetable Rice

Ingredients

• 4 pieces lamb rack fillet (trimmed about 200 g)
• 1 tsp piment berries
• 0.5 tsp juniper berries
• 0.5 tsp Peppercorns
• 2 Garlic cloves
• 7 tbsp olive oil
• 150 g rice
• 150 g Puy lentils
• 250 ml vegetable broth
• 1 eggplant
• Salt
• 2 Tomatoes
• adzuk beans (canned)
• 2 tbsp pine nuts
• chili strands

Instructions

1. 1.

   Wash the lamb, pat dry and place in a shallow dish. Roughly crush the piment with juniper berries and peppercorns. Peel and finely chop the garlic, mix with spices and 5 tbsp oil. Brush the mixture over the meat, cover and let marinate for about 2 hours.

2. 2.

   Rinse rice and lentils, bring to boil with vegetables. Cover and simmer for about 25 minutes, adding more broth if needed.

3. 3.

   Wash, peel, cube, and salt the eggplant. Let it sit in water for ~10 minutes, then pat dry. Boil tomatoes briefly, shock, peel, quarter, seed, and dice. Fry eggplant cubes in 2 tbsp hot oil until golden brown. Combine with beans, pine nuts, and tomatoes, add to rice, heat through, season with salt and chili strands.

4. 4.

   Season the lamb with salt and grill over moderate heat, turning occasionally for about 10 minutes. Slice and serve on top of the vegetable rice.

5. 5.

   Serve a salad alongside as desired.