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RACK OF LAMB 'CAPONATA'
2 (1 1/2- to 1 3/4-pound) racks of lamb
1 globe eggplant
Kosher salt
2 tablespoons currants
2 tablespoons Zinfandel or other intense berry red wine
1 large red bell pepper, roasted, peeled and seeded (optional)
4 tablespoons olive oil
1 cup yellow onion, cut in small dice
1 tablespoon coarsely chopped green olives
Freshly ground black pepper to taste
4 tablespoons chicken stock
1 teaspoon balsamic vinegar
2 tablespoons toasted pine nuts
1 tablespoon chopped parsley
Salt and pepper
1 bunch fresh thyme
1 bunch fresh marjoram
Preheat the oven to 450 degrees. Cut four inch thick slices of eggplant (reserve the remainder for another use). Heavily salt both sides and put in a colander to drain for about 30 minutes. Combine the currants and wine; set aside to macerate for at least 30 minutes. While the eggplant is draining, cut the bell pepper into small dice and set aside.
Heat 1 tablespoon of the olive oil in a small skillet over medium-high heat, add the onion and sweat until tender, add the bell pepper and olives.
Wipe the eggplant with a dampened paper towel. Brush both sides with the oil and season lightly with pepper then put on a baking sheet and roast (turning occasionally) until the eggplant is softened and browned on both sides (about 30 minutes). Remove from the oven and reduce heat to 425F.
When the eggplant has cooled, coarsely chop it. Drain the currants and add to the olive-bell pepper mixture, eggplant, stock, vinegar, pine nuts and parsley, mix well, season to taste with salt and pepper, set aside.
Heat a large skillet over medium-high heat, wipe the lamb with a paper towel, season to taste with salt and pepper and place meaty-side down in the pan. Sear until golden brown (10 to 12 minutes), turning once to brown the ends of the racks.
Meanwhile, divide the bunches of thyme and marjoram in half to form two "beds" on a baking sheet, then put lamb meat-side up across the bed of herbs and roast to desired doneness. Remove the lamb from the pan and let rest for at least 10 minutes before carving into double chops.
Serve on warmed plates with the caponata. Serves 4 |
