Lamb Chops with Mint Sauce and Eggplant Patties

Ingredients

• 2 Lamb racks (ready to cook, about 500 g)
• Salad
• Pepper (freshly ground)
• olive oil
• 2 tbsp freshly chopped rosemary
• 2 tbsp medium-hot mustard
• 0.5 tsp honey
• 1 Shallot
• 6 sprigs Mint
• 2 tbsp raspberry vinegar
• sugar
• 6 fully ripe tomatoes
• 1 Garlic clove
• 300 g potatoes
• 300 g Eggplant
• 1 tbsp finely sliced parsley
• 1 egg
• 1 tbsp flour
• butterclarified butter (for frying)

Instructions

1. 1.

   Preheat the oven to 120°C with top and bottom heat.

2. 2.

   Wash, pat dry, trim, salt, pepper the meat and sear all sides in hot olive oil. Mix mustard with rosemary and honey and brush over the lamb.

3. 3.

   Bake in the preheated oven for 35-40 minutes until pink inside.

4. 4.

   For the mint vinaigrette, peel and finely chop the shallot. Rinse the mint, shake dry, pluck leaves and finely chop. In a pan with 1 tbsp oil, sauté the shallot until translucent, remove from heat, cool, then mix with 3 tbsp oil, vinegar, and mint; season with salt, pepper, and a pinch of sugar.

5. 5.

   For the tomato sauce, wash and roughly halve the tomatoes. Peel and finely chop the garlic and sauté in a pot with 1 tbsp oil until translucent. Add tomatoes, salt, pepper, and simmer over medium heat for about 20 minutes. Puree with an immersion blender, strain through a fine sieve, and season with a pinch of sugar.

6. 6.

   For the patties, peel, wash, grate potatoes finely, and squeeze out excess liquid in a kitchen towel. Let the juice sit until starch settles, then drain and mix the starch back into the potato mash. Wash eggplant, trim ends, grate roughly, lightly salt and let it stand to draw out water. Squeeze out water and combine with potatoes, egg, flour, season with salt and pepper, fold in parsley. Heat clarified butter in a pan. Drop 2 tbsp of batter per patty into the pan. Cook over medium heat for 3-5 minutes on each side until crisp brown. Remove and drain on paper towels.

7. 7.

   Take the lamb rack out of the oven, let rest briefly, then cut into chops. Arrange on warmed plates and drizzle with mint vinaigrette. Add a dollop of tomato sauce beside, place one patty on top, and serve immediately.