RECIPE: “Oven Roasted Australian Lamb Rack with Babahganoush, Sheep’s Milk Yogurt and Pomegranate” – Cooking with Penny from Baking Blind

Carving with your eyes shut

It was a great pleasure to have Penny Melville-Brown (OBE) from Baking Blind visiting me on her worldwide cooking tour whilst in Australia. Penny is  one of three winners of the 2017 Holman Prize for Blind Ambition, a brand-new award for blind adventurers of all kinds. Penny’s passion and advocacy work is encouraging and inspiring for all of us.

For the cooking with Penny session I have decided to use “Australian” lamb showcasing some of our best produce as well incorporating our diverse mix and exposure to culinary and cultural influences.

Australian Lamb is considered to be one of the best in the world and is one of the most successful exports from Australia. Reflecting Australia’s  continuous journey becoming “The Garden of Eden” with its lush and vast regions producing and cultivating the best what the terrain (earth) can provide us.

Below is my Recipe with step-by-step guidance and instructions.

This Recipe is for 2-3 portions            

Preparation time: 20 minutes | Cooking time: 60-75 minutes             ………..

INGREDIENTS

QUANTITY       UNIT         PRODUCE

500                   GR            Lamb rack (frenched, oven ready) – 1 pc of lamb rack with 6 bones

As needed                         Sea salt flakes (Maldon)

As needed                         Black pepper from the peppermill

15                     ML            Olive oil cooking

200                   GR            Eggplant fresh, large

5                       ML            Olive oil cooking

20                     GR            Tahini paste (sesame paste)

50                     ML            Yogurt natural (Greek)

15                     GR            Garlic clove fresh, minced

10                     ML            Lemon juice fresh

10                     ML            Olive oil extra virgin

As needed                         Pink Murray River salt

As needed                         White pepper ground

1                       PINCH      Sumac powder

1                       PINCH      Paprika powder sweet

50                     ML            Sheep’s milk yogurt

5                       GR            Lemon preserved, finely cubed

10                     GR            Parsley flat fresh, finely chopped

5                       GR            Coriander fresh, finely chopped

5                       GR            Mint fresh, finely chopped

As needed                         Pink Murray River salt

As needed                         White pepper ground

As needed                         Lemon juice fresh

15                     ML            Olive oil extra virgin

20                     GR            Pomegranate fresh (seeds)

5                       GR            Almond flakes (toasted)

5                       GR            Pine nuts (toasted)

5                       ML            Olive oil extra virgin

2                       SPRIG      Mint fresh

MISE EN PLACE | PREPARATION:

1. Preheat oven to 220°C.
2. Pierce the eggplants all over with a skewer. Then brush with Olive oil (cooking)
3. Place on a baking tray. Roast in oven for 50 minutes or until soft.
4. Remove from oven. Set aside for 15 minutes to cool. Then peel off the skin.
5. Place eggplant (skinless), yogurt (Greek) tahini paste, garlic (minced), Sumac powder and lemon juice in the bowl of a food processor and process until smooth (2-3 minutes).
6. Taste and season with salt (Murray River), white pepper and paprika powder. Keep aside
7. Mix Sheep’s milk yogurt, preserved lemon (finely chopped), parsley flat, coriander and mint finely chopped, olive oil extra virgin, (add lemon juice fresh if needed), season with salt and white pepper ground. Set aside
8. Season (salt, peppermill) frenched lamb rack, rub in with olive oil
9. Sautéing (sear) in heated pan (sealing, browning on all sides) – 2 minutes on each side.
10. Put on roasting tray (loin side down) and roast in preheated oven (190 C) for approximately 10-12 minutes or till medium (pink). Set aside to rest for at least 5 minutes
11. Arrange a portion (dollop) of Babahganoush on the plate, place lamb rack cut in 2 and 1 bone cutlets, place / arrange the Sheep’s milk yogurt mixture and garnish with toasted almond flakes, toasted pine nuts, pomegranate kernels and fresh mint. Drizzle with olive oil (extra virgin)

REMARKS | COMMENTS | SUGGESTIONS:

-Serve with fresh Lebanese flat bread or toasted Turkish bread

-Instead of roasting a whole lamb rack you can as well pan-fry or char grill individual lamb chops

Bon Appetite

Martin – Chef and Guide Dog User