Lamm mit Auberginencreme

Ingredients

• 2 Lammkarrees à ca. 500 g (küchenfertig pariert und Knochen geputzt)
• Salz
• 2 EL Olivenöl
• 1 Schalotte
• 1 Knoblauchzehe
• 1 Aubergine
• 80 ml trockener Weißwein
• Pfeffer (aus der Mühle)
• Koriander (gemahlen)
• Kreuzkümmel (gemahlen)
• 80 g Joghurt
• 2 EL Kokoscreme
• Chilisalz

Instructions

1. 1.

   Preheat the oven to 100°C with fan and top heat.

2. 2.

   Rinse the lamb, pat dry and season with salt. In a hot pan brown all sides in 1 EL oil. Place on a rack in the oven (fat drips into a pan below) for about 1 hour until pink.

3. 3.

   Meanwhile, peel and dice the shallot and garlic. Wash, trim and cut the eggplant into pieces. Sauté the shallot and garlic in the remaining oil until translucent. Add the eggplant, brown lightly, then deglaze with wine. Season with salt, pepper, coriander and cumin; simmer covered for about 10 minutes until soft. Puree and strain through a fine sieve. If needed, reduce further or add water. Do not cook longer, stir in 1–2 EL yogurt and taste.

4. 4.

   Whisk the remaining yogurt with coconut cream and fill into a squeeze bottle.

5. 5.

   Spread the sauce on preheated plates. Use the coconut‑yogurt to create a lattice pattern. Remove the lamb from the oven, let rest briefly, then slice and arrange over the sauce. Season with chili salt and serve.

6. 6.

   Serve with flatbread if desired.