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Rack Of Lamb With Eggplant Pancakes
Yield: 4 servings

1 1/2 lb eggplant
3 Tbsp olive oil
1/2 small onion, chopped
1 large garlic clove, minced
1 Tbsp all purpose flour
1 large egg, beaten to blend

2 racks, (1 1/4 lb) of lamb, trimmed
4 Tbsp olive oil

1 bunch fresh basil, (about 1/2 oz)
1/2 cup olive oil

Preheat oven to 400 F. 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.

Preheat oven to 500 F. 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 tablespoonfuls 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

For basil Oil: Remove basil stems from leaves. Place 5 leaves and
oil in blender. Process to coarse puree. Let stand 1 hour. Strain.

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