Skip to main content
Epicurious

Roast Rack of Lamb with Baba Ghanoush and Tabouleh

By Chef Neil Perry

This recipe sponsored by Black Swan Vineyards

Ingredients

Lamb

1 rack of lamb (8-12 cutlets), trimmed for roasting
Sea salt and freshly ground pepper
3 fluid ounces olive oil

Baba ghanoush:

2 large eggplants
3 fluid ounces tahini
Sea salt
2 cloves garlic, crushed
1 lemon, juiced
3 fluid ounces olive oil

Tabouleh:

1 cup burghul wheat
2 tomatoes, blanched, skinned, de-seeded and chopped
1 continental cucumber, de-seeded and chopped
6 scallions, chopped
1/2 bunch flat leaf parsley, leaves aside, stalks chopped
1 clove garlic, finely chopped
1/2 cup mint leaves, chopped
Sea salt and freshly ground pepper
3 fluid ounces extra virgin olive oil
lemon, juiced

Preparation

  1. Method:

    Step 1

    Preheat the oven to 350°F.

    Step 2

    To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.

    Step 3

    To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.

    Step 4

    Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.

TagsRack of LambLambMeatEggplantVegetableTahiniBulgurRice & GrainsMainDairy FreeWeeknight MealsRoastFood Processor
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Olive Bar Pasta Salad
Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.