Ingredients

• 1kg/2lb 4oz lamb bones
• chopped (ask your butcher for these)
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 litre/1¾ pints ready-made chicken stock
• 1 large aubergine
• 2 tbsp olive oil
• 1 tsp chopped fresh dill
• 1 tsp chopped fresh mint leaves
• 1 tbsp Greek-style yoghurt
• ½ lemon
• zest and juice
• salt and freshly ground black pepper
• ½ tsp cardamom pods
• vegetable oil
• for frying
• 1 x 6-bone rack of lamb
• 2 thick slices sourdough bread
• small bunch fresh mint
• 2 tbsp English mustard
• plus extra for brushing
• 800ml/1 pint 8fl oz reduced lamb stock (from above)
• 1 tbsp red wine vinegar
• 1 tbsp soft dark brown sugar
• small handful chopped fresh mint leaves

Directions

• For the brown lamb stock
• preheat the oven to 200C/180C Fan/Gas 6. Place the lamb bones in a roasting tin and roast into the oven for 20-30 minutes
• or until the bones have darkened and the fat and marrow from inside the bones has melted.
• Drain the fat from the roasting tray and reserve. Transfer the bones to a large saucepan. Wipe the roasting tray clean with a piece of kitchen paper.
• Place the roasting tray over a medium heat
• add a splash of water and bring to the boil
• scraping up any burned bits from the bottom of the tray using a wooden spoon. Pour the liquid into the saucepan containing the bones
• then add 500ml/18fl oz water
• the bay leaves
• rosemary and chicken stock. Bring the mixture to the boil
• then reduce the heat until the mixture is simmering gently and continue to simmer for 2 hours.
• Strain the stock through a fine sieve into a bowl. Cover the bowl and set aside to cool
• then chill in the fridge overnight. During this time the fat will rise to the top of the stock and solidify.
• The next day
• remove the solid layer of fat from the surface of the chilled stock. Pour the stock into a saucepan and bring to the boil. Reduce the heat until the stock is simmering
• then simmer until the volume of liquid has reduced by about 100ml/3½fl oz and the stock has thickened. Keep warm.
• For the aubergine purée
• pierce the aubergine all over with a sharp knife
• then transfer to a plate and cover with cling film. Microwave on full power for 8-10 minutes
• or until deflated and very soft in the middle. Alternatively
• place the pierced aubergine on a baking tray and bake in the oven set to 200C/180C Fan/Gas 6 for 45-60 minutes.
• Set the aubergine aside to cool
• then cut in half lengthways
• scoop out the flesh and mash well. Drain the aubergine flesh in a colander for an hour.
• Heat the oil in a saucepan over a medium heat
• then add the drained aubergine
• dill
• mint
• yoghurt
• lemon zest and lemon juice and stir well until warmed through. Season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• For the crusted lamb
• dry-fry the cardamom pods over a medium heat for 30 seconds
• or until fragrant. Set aside on a plate.
• Add a little oil to the pan
• then fry the lamb rack for a few seconds on all sides until browned all over. Place the lamb skin-side down and continue to fry until the fat melts.
• Blend the sourdough
• mint
• toasted cardamom pods
• and English mustard to a rough purée in a food processor.
• Transfer the lamb rack to a roasting tray and brush the meat with a little English mustard. Spread a tablespoon of the mint mixture onto the fatty side of the lamb rack. Roast in the oven for 12-15 minutes (for medium-rare)
• or until cooked to your liking. Remove the lamb from the oven and set aside to rest for 10 minutes.
• Meanwhile
• for the gravy
• pour the juices from the roasting tray into a saucepan
• then add the reduced lamb stock
• red wine vinegar and sugar and stir well until the sugar has dissolved. Bring the mixture to the boil
• then reduce the heat and simmer for 10-15 minutes
• or until the volume of liquid has reduced enough to form a thick gravy that coats the back of a spoon. Just before serving
• stir through the chopped mint.
• To serve
• carve the lamb rack into cutlets and divide them equally between two serving plates. Spoon the aubergine purée alongside
• then drizzle over the gravy.