TurboChef - Time to Enjoy®

ROASTED RACK OF LAMB WITH EGGPLANT & KALAMATA OLIVE-CAPER VINAIGRETTE

Time Saved - 23 mins Serves: 18 to 24 Ingredients 3 Racks Organic Lamb 3 Tbsp Dijon Mustard 1 Tbsp Fresh Sage - chopped 1 Tbsp Fresh Rosemary - chopped 3 Tbsp Panko Japanese Bread Crumbs 1 Tbsp. Sugar

1. Using approximately 3 racks of lamb, clean bones if necessary, trim and score top
2. Rub lamb racks equally with approximately 3 Tbsps of Dijon mustard
3. On top of mustard sprinkle lamb racks equally with 1 Tbsp each of fresh chopped sage and rosemary
4. On top of fresh herbs sprinkle lamb racks with 1 Tbsp each of PANKO/Japanese bread crumbs (DO NOT USE WHITE BREAD CRUMBS THEY WILL BURN)
5. Spray 9” by 13” Pryex dish with olive oil spray, place lamb racks into dish seasoned side up
6. Place into oven to roast for 7 minutes
7. After roasting, let lamb rest for 5 minutes before cutting. Lamb will be rare to medium rare
8. Serve one bone per person

1. Cut the eggplant in half to yield 4 pieces
2. Cut slits into the top of the eggplant about one inch deep
3. Place garlic and basil into the slits to embed the spices into the flesh of the eggplant
4. Place eggplant onto a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper
5. Place the pan into the oven
6. Press ‘START’ again and roast for 8 min
7. Remove from oven and scrape the filling out of the shell. Mix and use as a bed for lamb.
8. Serve with Charlie Trotter’s Kalamata Olive-Caper Vinaigrette

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