PANCAKES
1 1/2 lb Eggplant
3 tb Olive oil
1/2 sm Onion; chopped
1 lg Garlic clove; minced
1 tb All purpose flour
1 lg Egg; beaten to blend
–LAMB–
2 Racks; (1 1/4 lb) of lamb,
-trimmed
Basil Oil; (see recipe)
4 tb Olive oil
BASIL OIL
1 bn Fresh basil; (about 1/2 oz)
1/2 c Olive oil
FOR PANCAKES: Preheat oven to 400oF. Pierce eggplant all over with fork.
Place 2 Tbsp oil on cookie sheet. Add eggplant and turn to coat. Bake until
very tender, turning once, about 55 minutes. Cut in half lengthwise and let
cool.
Using spoon, scrape flesh from eggplant into sieve. Drain 1 hour, pressing
occasionally on eggplant with spoon. Transfer to bowl. Mash with fork.
Heat 1 Tbsp oil in heavy small skillet over low heat. Add onion and garlic
and saute until tender, about 6 minutes. Add to eggplant. Mix in flour. Mix
in egg. Season with salt and pepper. (Can be made 4 hours ahead. Cover;
chill.)
FOR LAMB: Preheat oven to 500oF. Brush lamb with some of Basil Oil. Season
with salt and pepper. Heat 2 tablespoons olive oil in large oven proof
skillet over medium-high heat. Add lamb, meat side down, and brown 8
minutes. Turn and brown 2 minutes. Transfer to oven; roast about 10 minutes
for rare. Place on work surface. Let rest 10 minutes.
Meanwhile, heat 1 Tbsp olive oil in large non stick skillet over medium
heat. Add eggplant, using 2 Tbspfuls for each pancake, spacing evenly. Cook
until golden, about 5 minutes per side. Transfer to plates. Repeat with 1
Tbsp oil and remaining eggplant. Carve lamb into ribs. Place on plates with
pancakes. Drizzle with Basil Oil.
Serves: 4
BASIL OIL: Remove basil stems from leaves. Place 5 leaves and oil in
blender. Process to coarse puree. Let stand 1 hour. Strain.
Yields
4 servings