French Trimmed Lamb Rack with Aubergine and Feta

Harlech Foodservice

Harlech Foodservice

Standard Supplier 7th March 2017
Harlech Foodservice

Harlech Foodservice

Standard Supplier

French Trimmed Lamb Rack with Aubergine and Feta

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the French Trimmed Lamb Rack with Aubergine and Feta recipe below as tried and tested by our professional chefs. Recipe by Steven Williams Head Development Chef for Harlech Foodservice


  • Lamb Rack
  • Salt
  • Pepper
  • Cumin
  • Olive Oil
  • Aubergine
  • Fresh Feta Cheese
  • Mint
  • Dried Crouton
  • Rosemary Jus


1. Season the lamb rack with salt and pepper and a little cumin, sear in a hot pan with a little olive oil. Roast for 15-20 minutes at 200 degrees or centre is 62 degrees when tested with a probe. Leave to rest for 3-4 minutes
2. Halve the aubergine and drizzle with a little olive oil and roast at 180 degrees for 25 minutes until the flesh is soft and cooked through
3. Remove the aubergine from the oven. Carefully scoop out the roasted flesh and place in a blender with 100g of fresh feta cheese and blend together, season to taste with a little chopped mint
4. Place the aubergine back in the oven at 220 degrees to crisp the surface
5. Serve with a slice of dried crouton for dipping and dress the lamb with a little rosemary jus

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