Serves: 4-5Preparation time: 15m Baking time: 1:30 h Ready in: 2:15 h
Ingredients
2 pieces of lamb ribs, total weight 1½ kilo
2 cups bread crumbs, grated
1 cup olive oil
2 tsp. tablespoon oregano
2 tsp. tablespoon dill, chopped
2 tsp. tablespoons mint, fresh, chopped
1 tsp. soup, sweet paprika
salt and pepper
For the eggplant puree
6 aubergines
juice of 2 lemons
3 tsp. tablespoons butter fresh
3 tsp. flour
milk, as needed
2 cups cheese, grated
1-2 tsp. sweet sugar
1 pinch of nutmeg
salt and pepper
Preparation method
Prepare the lamb
step 1
In a large bowl add the grated breadcrumbs, the oregano, chopped dill and mint. Finally, add the sweet paprika and stir well
step 2
Salt and pepper the pieces of lamb by rubbing them with the hands. Leave for half an hour. Then, pour the oil.
step 3
On smooth surface scatters the wafer mixture and touch up the pieces of lamb.
step 4
Transfer the lamb to a baking dish, cover with foil and bake for 45 minutes at 180ºC. Then remove the foil and continue baking until the lamb is deliciously cooked. Serve on a platter or cut into portions and serve straight to the dishes. Garnish with mashed eggplant.
Mashed eggplant
step 1
To properly puree eggplant, the eggplant should be cooked in the live fire of wood or gas. After the bake, leave them aside to cool.
step 2
In a large bowl, add plenty of ice water and half lemon juice. Hold a baked eggplant with your left hand from the stem and-while keeping the air clean-right with the burnt skin. Then you put in the ice water with lemon. After finishing all the eggplants, remove the water and dry with some paper towels.
step 3
In a large saucepan, heat the butter well, and add the flour. Add the flesh of the peeled eggplant. Stir well with a wooden spoon.
step 4
Pour the remaining lemon juice, sugar, salt, pepper and milk and stir until a thick paste is formed. Continue stirring for 8 minutes. When thick enough, add the grated cheese and nutmeg.
step 5
Remove the puree from the heat, leave it for a while and then serve next to aromatic rack of lamb.
Source: Olive magazine
Chef: Ilias Mamalakis
