From Michel Nischan, Heartbeat at the W New York Hotel, New York, NY

• 4 each four to five-bone lamb racks
• 1/4 cup pomegranate molasses
• 2 tablespoons rasalhanout
• 2 each small Italian eggplant, split in half lengthwise
• 2 cups brussels sprouts, blanched and split
• 3 tablespoons extra virgin olive oil
• 1/4 cup kumquat chutney
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh mint leaves
• Salt and pepper to taste

• 4 each bulbs roasted garlic, skins removed
• 4 each shallots, roasted until very soft
• 2 tablespoons pickled onions, diced
• 4 to 6 jordan dates, pitted and chopped
• 2 tablespoons fresh mint
• 1/4 cup sliced fresh kumquats
• 1 tablespoon fresh lime juice
• 1 tablespoon freshly grated lime zest
• Rasalhonnout to taste
• Salt and pepper to taste

Rack of Lamb
Rub each lamb rack with some of the pomegranate molasses. Season with salt and pepper and dust with the rasalhanout.

Place over medium hot area of your grill. Sear on all sides then move to the cooler area of the grill. Cook to desired doneness.

While the lamb is cooking, place two tablespoons of the olive oil in a shallow dish large enough to hold all the eggplant halves. Season the oil by sprinkling salt and pepper evenly over the oil. Place the eggplant cut side down in the oil. Let stand until the eggplants absorb all the oil. Set the eggplants over the medium-hot area of your grill until the eggplant begins to simmer in its skin. Move to a cooler area of the grill and cook until the eggplant is fully tender --about five to seven minutes.

Heat a medium saut&eactue; pan over a medium flame. Add the other tablespoon of olive oil and then the brussels sprouts. Cook until lightly browned on all sides. Season to taste with salt and pepper.

Kumquat Chutney
Combine the garlic, shallot, pickled onion, and dates in a medium mixing bowl. Mix thoroughly until the garlic begins to break down. Fold in the mint, kumquats, lime juice and lime zest. Season to taste with rasalhannout, salt and pepper.

To serve, place an eggplant half in the center of each of four warmed plates. Mound the brussels sprouts against the eggplant. Cut each rack into four chops and lean the chops against the eggplant and sprouts. Fold the limejuice and fresh mint into the chutney and divide the chutney equally between the four plates. Drizzle over with the remaining pomegranate molasses.