- 1 an already cleaned rack of lamb
- 150 g dry chickpeas
- 2 aubergines
- 2 jars of whole yogurt
- fresh coriander
- extra virgin olive oil
For the recipe of lamb in a chickpea and eggplant crust, soak the chickpeas in water for at least 8 hours. Finally drain and coarsely chop 50 g with the knife; blend the rest in cream with a couple of tablespoons of oil and water and a generous spoonful of chopped mint, marjoram, thyme and coriander. Finally mix the pureed part with the chopped chickpeas.
For the aubergines: Divide the aubergines in half lengthwise, season with oil, salt and pepper and arrange them on a plate lined with baking paper with the pulp turned upwards. Bake at 160 ° C for 40-45 minutes. Take them out of the oven, dig them
three half eggplants with a spoon, obtaining the pulp, chop it with a knife and drain it through a sieve for about ten minutes. Then season it with a little oil, season with salt, if necessary, and flavor with mint leaves.
Lamb: Salt and pepper the carré and brown it in a pan with oil and butter on a high heat for 3-4 minutes per side. Place the carré on a plate lined with baking paper and cover it with the chickpea cream. Cover the bones with aluminum to prevent them from burning. Bake at 250 ° C placing the plate at half height; after 20 minutes add some butter on top of the chickpea crust and bring the plate up higher, bringing it closer to the grill. Remove from the oven after 7-8 minutes.
Season the yogurt jars with oil, salt and pepper and distribute in small bowls. Divide the carré into portions, serve with the chopped aubergines, the yogurt and the aubergine set aside. Complete with mint strips.