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tray-baked lamb with aubergines, tomatoes, olives, garlic and mint oil
© David Loftus

tray-baked lamb with aubergines, tomatoes, olives, garlic and mint oil
servings
4
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method


Preheat the oven to 200ºC/400ºF/gas 6. Criss-cross the fat on the lamb – this will help it render and become nice and crisp. Place to one side.

Slice your aubergines crossways into 2.5cm/1 inch thick pieces and cut your tomatoes in half. Lightly brush your aubergine slices all over with extra virgin olive oil, then fry on both sides in a non-stick pan to give them just a little colour. Remove the aubergines from the pan and place on one side of a clean roasting tray. Put your halved tomatoes and whole garlic cloves beside them and sprinkle with a little oregano and seasoning. You could always rip a little fresh basil or marjoram over the tomatoes as well.

Season the lamb and fry in your non-stick pan until lightly golden on all sides. Drizzle with a little olive oil, then place the lamb skin-side up next to your aubergines and tomatoes and bake in the preheated oven for 30 minutes to retain a little pinkness – but you can always cook it but to suit your taste. Add the olives to the roasting tray for the last 5 minutes so they warm through. Remove from the oven and allow the lamb to rest for 5 minutes.

Now make some fantastic mint oil. Put the mint into either a pestle and mortar or a blender with a pinch each of salt and sugar, and blitz up until smooth. Add a couple of tablespoons of good red wine vinegar and loosen with 6 tablespoons of extra virgin olive oil. Season to taste and tweak with a little vinegar if need be. This is a fantastic sauce that is great drizzled over your veg and lamb. I like to cut my lamb in half between the ribs and then divide each half into 3 or 4 cutlets. There's always an extra rib, but that doesn't necessarily mean that someone else gets more meat than you.

PS When you buy your racks of lamb, ask your butcher to ‘French-trim’ them, which means that all the bones are scraped clean – this looks nice and pretty and it cooks easier as well.


• from Happy Days with the Naked Chef

ingredients


• 2 x 7-rib racks of lamb, preferably organic, French-trimmed
• 2 firm aubergines
• 8 ripe plum tomatoes
extra virgin olive oil
• 8 cloves of garlic, skin left on
• dried oregano
sea salt and freshly ground black pepper
• optional: fresh basil or marjoram
• 1 handfuls olives, destoned
• 1 large handful of fresh mint
• a pinch of sugar
• good red wine vinegar

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tried this recipe or a similar one? share your tips...
1. by Peta on Tue 23 Aug 2011 @ 01:52

This recipe is very easy and tastes amazing! My boyfriend actually took a photo of it before he ate it! Then he said it was the best meal he has had inside or outside a restaurant all year...that's a big call since my family don't think I can cook. Thanks Jamie :) I am so excited to try more recipes and wow my family.

2. by Cindy on Tue 15 Sep 2009 @ 15:15

When are you gonna open a restaurant here in South Africa? You wont be chased by lions, only foodies!

3. by TUMI DIALE on Mon 02 Mar 2009 @ 13:59

i really enjoyed your book mistry of food. i leaned a lot then passed them on. 1 thing that i really would like to do perfectly is a baked potatoe, pls help.

4. by Will @ galvanizd.com on Sat 28 Feb 2009 @ 16:50

Thanks for posting this!

I'm gonna try it out =9

5. by lydia on Mon 23 Feb 2009 @ 20:26

just looking for ideas

6. by keith on Fri 20 Feb 2009 @ 22:51

thanks jamie!!! really loved it, my girlfriend thought it was amazing and put me in the good books, and as for dessert!!!! all i can say she put a smile on my face.
this sunday trying your 6 hour roast, will let you know how things go

7. by Rob on Thu 19 Feb 2009 @ 20:21

FANTASTIC!

8. by Thomas Graham on Tue 17 Feb 2009 @ 23:50

Jamie oliver is the best

9. by Lindsey on Tue 17 Feb 2009 @ 11:38

Fabulous recipe, I prepped everything in the afternoon, so just had to bang it in the oven and groung down the mint sauce! When down great on Valentines, thank you Jamie!

10. by Provincial Lady on Mon 16 Feb 2009 @ 16:02

Thanks Jamie, I saw your Twitter that you had some ideas for Valentine's day and found this gorgeous lamb dish. Big success on Saturday! I forgot to check which joint I was supposed to buy, luckily I had managed to get to a Real Butcher who suggested shank and that worked really well, except I had to lengthen the cooking time. Also had no tomatoes so used beetroot instead. Both substitutions worked well!

11. by kelly on Sun 15 Feb 2009 @ 16:37

my husband cooked this for me for our valentines dinner. it was amazing!!!
thanks jamie

12. by Chris on Sat 14 Feb 2009 @ 23:18

Hey Jamie,,Chris here from Montreal, Im a huge fan,,,,,my gifrlfriend and I have been watching your shows and buying your books,,,love your recipes..
to be honest,,,we used to be huge restaurant gowers here in Montreal.....although we have been into cooking like crazy ever since we've seen your programs and have read your boooks...many of our friends have also bought your books and have been inspired to a level I would have never imagined...thanks for the inspiration and do your best to open a 15 restp here in Montreal, your concept and dream is unmatched in this industry and I feel there should be a 15 in every city!
cheers

13. by R. Alves on Sat 14 Feb 2009 @ 21:22

I worked so well!!! very pround!!
It was a nice Valentine's lunch...
Thanks for the tips Jamie!!!

14. by Stella on Sat 14 Feb 2009 @ 19:08

i feel that the mint sauce was not at all easy to make even with a blender but me and my partner had this dish and found it to be very delicious indeed.

15. by sara on Sat 07 Feb 2009 @ 08:59

ik kan niet deze recep gebruiken want ik niet engels lezen .kan op hollands voor mij doen bedankt sara

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