Australian Lamb Rack, Eggplant Purée, and Chickpea Cake

Adapted by
November 2012
Yield: 4 servings


Garlic Confit
4 cloves garlic, ends cleaned
olive oil
3 sprigs thyme
1 bay leaf
Eggplant Purée
660 grams eggplant
75 grams tahini
35 grams lemon juice
1 gram cumin
Chickpea Cake
8 cups water
3 sprigs rosemary
10 cloves garlic
1 shallot, sliced
4 cups chickpea flour, sifted
1½ tablespoons truffle oil
To Assemble and Serve
1 bone-in Australian lamb rack
black pepper
pine nuts
1 ounce mint, chopped


For the Garlic Confit:
In a saucepot, add garlic cloves, thyme, bay leaf, and enough oil to cover. Bring heat up slowly and cook garlic over medium-low heat for about 1 hour. Reserve in oil.

For the Eggplant Purée:
Preheat oven to 350°F. Prick eggplant with a sharp knife and roast 1 hour, or until flesh is soft. Scoop out flesh and throw away skin. In a blender, purée eggplant, tahini, 50 grams of Garlic Confit, 20 grams of oil from Garlic Confit, lemon juice, and cumin. Season with salt.

For the Chickpea Cake:
In a saucepot, bring water to boil and season with salt. Combine garlic, rosemary, and cloves in a cheesecloth and steep in hot water for 1 hour. Remove. Slowly whisk in chickpea flour. Switch to a wooden spoon and stir until batter pulls away from sides. Finish with truffle oil. Pour batter into a greased sheet pan and set. Cut into rectangles once set.

To Assemble and Serve:
Preheat oven to 450°F. Season lamb rack on both sides with salt and pepper. Roast for 9 minutes, or until medium-rare, and rest for 10 minutes. Slice rack into chops. Plate with Eggplant Purée and Chickpea Cake. Garnish Eggplant Purée with pine nuts and mint.