Page 46 - foodservice news - July 2018

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RECIPE
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MURAT OVAZ’S LAMB RACK WITH EGGPLANT PURÉE
SERVES 4
LAMB RACK
Lamb rack (8 chops) Olive oil Thyme
Black pepper Garlic
M E T H O D Inalargebowl,addthe olive oil, thyme, black pepper and garlic, and combine well. Then
add the lamb racks and allow to marinate overnight.
Preheat the oven to 180°C and
heat a fry pan to a high heat. Place the lamb rack with the fat side down in the pan, and cook until golden in colour. Transfer to the oven for 8 minutes.
Remove the lamb racks and rest for 10 minutes. Cut the lamb with a sharp knife and plate.
lamb racks in a circle on top. Garnish with herbs.
EGGPLANT PURÉE
3 eggplants
75 ml olive oil
1 lemon, zested
1 tsp cumin Smoked paprika, to taste Pinch of salt Garlic
M E T H O D On a high heat, grill the eggplants until the outer layer appear lightly burnt. Transfer to a deep bowl and cover with clear wrap for 30 minutes. Next, peel and remove the skin. In a food processor, add the eggplant flesh together with the olive oil, lemon zest, cumin, salt, smoked paprika and garlic. Pulse until a smooth purée is formed.
T O A S S E M B L E
On a large dish, spread the eggplant purée in a spherical shape and place the 8