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