Lamb Rack with Eggplant and Lorkäse

Ingredients

• 800 g lamb rack
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 2 tbsp lemon-olive oil
• 3 Garlic cloves
• 2 sprigs Rosemary
• 2 tbsp lemon juice
• 125 g lorkäse (Turkish whey cheese; substitute with feta if desired)
• 1 eggplant
• arugula (or herbs for garnish)
• 8 slices baguette

Instructions

1. 1.

   Scrape the bones from the lamb rack thoroughly with a knife. Pat the meat dry, season with salt and pepper. Preheat the oven to 80 °C. Wash the rosemary, pat dry, pluck the needles from the stems and roughly chop. Heat the olive oil in a large pan, press two garlic cloves into it, add them, sauté briefly, then add the lamb racks and sear in hot oil for about 5 minutes. Sprinkle the seared lamb racks with half of the rosemary, place in a fireproof dish (or on a sheet) and bake in the middle rack for about 1 hour.

2. 2.

   Place the whey cheese in a sieve if desired to drain. Crumble the lorkäse, mix with the remaining rosemary, salt and pepper. Wash the eggplant, pat dry and slice into 1–2 cm thick rounds. Salt them and let sit for 15 minutes. Peel and finely chop the remaining garlic clove. Pat the eggplant slices dry with paper towels and quickly brown both sides in a non‑stick pan with hot lemon‑olive oil and garlic. Arrange on preheated plates, place several lamb rack slices on top, drizzle with lemon juice and sprinkle with the cheese‑herb mixture. Garnish with arugula or fresh herbs if desired. Toast baguette slices until golden brown and serve alongside.