Roast Rack of Lamb with Baba Ghanoush and Tabouleh Recipe | Epicurious.com
"This recipe sponsored by Black Swan Vineyards..."
INGREDIENTS
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1 rack of lamb (8-12 cutlets), trimmed for roasting
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Sea salt and freshly ground pepper
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3 fluid ounces olive oil
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2 large eggplants
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3 fluid ounces tahini
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Sea salt
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2 cloves garlic, crushed
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1 lemon, juiced
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3 fluid ounces olive oil
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1 cup burghul wheat
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2 tomatoes, blanched, skinned, de-seeded and chopped
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1 continental cucumber, de-seeded and chopped
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6 scallions, chopped
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1/2 bunch flat leaf parsley, leaves aside, stalks chopped
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1 clove garlic, finely chopped
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1/2 cup mint leaves, chopped
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Sea salt and freshly ground pepper
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3 fluid ounces extra virgin olive oil
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lemon, juiced
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