Roast rack of lamb with spiced aubergine and spring vegetables

Ingredients
-2 bunches of baby turnips
- 60g baby carrots
- 60g asparagus
- 60g white asparagus
- 40g green beans
- 40g shelled peas
- 6x3-rib racks of lamb
- 160g fresh spinach
- 40g-ripened cherry tomatoes
- 4 tablespoons herb oil vinaigrette
plus extra to serve
- Salt and freshly ground pepper

For the spiced aubergine
-400g aubergines (eggplants)
- 50g mango chutney
- 1 red chili (or more according to
your taste) finely chopped
- A pinch each of cumin and
coriander seeds, toasted in a dry
frying pan and then ground
-1 tablespoons chopped coriander
(cilantro)

For the sauce
- 1 onion, chopped
- 1 garlic clove
- 50g carrot, chopped
- 25g mushrooms, chopped
- 1 celery stick chopped
- 1 tablespoon skinned, deseeded and finely chopped diced tomato
- ½ glass of dry white wine
- 500 ml chicken stock

Method of preparation
1. To make the spiced aubergine, prick the aubergine with a fork, then place on a baking sheet and roast in an oven that is preheated to 190˚C until very soft. Place in a bowl and cover with cling film and leave to steam for a few minutes.
Remove from the bowl and cut in half, then drain off any liquid that may have accumulated. Scoop out the flesh from top to bottom, keeping it as intact as possible.
Fold all the remaining ingredients into the aubergine flesh and season to taste with salt and pepper. Cook the turnips, carrots, asparagus, green

2. Season the racks of lamb and sear in a very hot ovenproof frying pan until browned. Transfer to an open preheated to 200˚C oven and roast for 5-8 minutes, until cooked medium rare. Remove from the oven and transfer to a warm plate and leave to rest for about 15 minutes.

3. In the meantime, for the sauce, put the onion, garlic, carrot, mushroom and celery in the pan in which the meat was cooked and cook over a gentle heat until lightly browned. Drain off the excess fat and raise the heat to medium high and add the tomato.
Stir well and then add the wine and cook until it has reduced, stirring to scrape up the sediment from the base of the pan. Add the chicken stock, bring to the boil and simmer until reduced by about two-thirds. Strain through a fine sieve into a clean pan and simmer until reduced to a sauce consistency and season to taste and keep warm.

4. Blanch the spinach in a large pan of boiling salted water until just wilted and then drain well and season to taste. Put the spiced aubergine in a saucepan and reheat gently.
Reheat the spring vegetables in a pan of boiling water and drain well and place in a large bowl. Add the cherry tomatoes and toss with enough herb oil vinaigrette to coat.

5. To serve, place the spinach in the center of each serving plate and top with the spiced aubergine. Arrange the vegetables on top.
Carve each rack of lamb into three cutlets (chops) and place them around and on top of the vegetables. Drizzle with the sauce and a little herb oil vinaigrette.