Roast Rack Of Lamb With Baba Ghanoush And Tabouleh

• 1 rack of lamb (8-12 cutlets), trimmed for roasting
• Sea salt and freshly ground pepper
• 3 fluid ounces olive oil
• 2 large eggplants
• 3 fluid ounces tahini
• Sea salt
• 2 cloves garlic, crushed
• 1 lemon, juiced
• 3 fluid ounces olive oil
• 1 cup burghul wheat
• 2 tomatoes, blanched, skinned, de-seeded and chopped
• 1 continental cucumber, de-seeded and chopped
• 6 scallions, chopped
• 1/2 bunch flat leaf parsley, leaves aside, stalks chopped
• 1 clove garlic, finely chopped
• 1/2 cup mint leaves, chopped
• Sea salt and freshly ground pepper
• 3 fluid ounces extra virgin olive oil
• lemon, juiced

1. Preheat the oven to 350u0b0F.
2. To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.
3. To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.
4. Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.

rack of lamb, salt, olive oil, eggplants, fluid ounces tahini, salt, garlic, lemon, olive oil, burghul wheat, tomatoes, continental cucumber, scallions, flat leaf parsley, clove garlic, mint, salt, fluid ounces, lemon

Taken from www.epicurious.com/recipes/food/views/roast-rack-of-lamb-with-baba-ghanoush-and-tabouleh-230723 (may not work)