Rack of Lamb Recipe From Saks Restaurant Marina Mirage
January 31st 2010 05:53
Saks Lamb Rack With Smoky Eggplant
Ingredients (4 serves)
2 Eggplants
60ml Olive oil
1 Garlic clove
2tblsp Lemon Juice
2 Lamb Racks with eight cutlets on each
40g Butter
400g Cherry tomatoes, halved
4 Marjoram Sprigs
Method for eggplant puree
Prick the eggplants all over with a fork.
Place on a char grill pan and cook over a medium heat, turning occasionally, for 20-25 mins or until the skin is very soft and the skin is very charred. Cool thn cut the eggplants in half and scoop out the flesh. Process the flesh in a food processor with olive oil, garlic & lemon juice until smooth, then season with sea salt and freshly ground pepper.
Arriving At Marina Mirage From the Broadwater
Meanwhile heat the butter in a small saucepan over medium heat. Add the tomatoes, season with sea salt and freshly ground pepper and cook, stirring occasionally, for 10 mins or until the tomatoes are slightly pulpy but still holding their shape.
To serve, spoon the eggplant puree among the plates. Cut the lamb racks into double cutlets and place two on each plate. Spoon over the tomato mixture and garnish with marjoram sprigs.
Saks Restaurant and Bar is on the waterfront at Marina Mirage on Seaworld Drive, Main Beach, and is open seven days a week for lunch and dinner. Fully licensed with an extensive cellar, there is live entertainment on Friday and Saturday nights from 9pm and on Sundays from 2.30pm. This months special is a dozen oysters natural or Kilpatrick with a pot of Coopers Pale Ale for just $17.95!
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