Ingredients serve 4 .

4 lamb racks

150 olive oil

2 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon garlic powder

2 tablespoon ground cumin

2 tablespoon ground coriander

2 tablespoon ground cardamon seeds

2 tablespoon ground cayenne

2 tablespoon ground nutmeg

2 tablespoon ground black pepper

1 tablespoon ground cloves

1 tablesoon table salt

1 tablespoon tumeric

300gr peas , frozen and defrosted

60gr onions , finely chopped

60gr butter

150gr water , hot

1medium Aubergine

1 clove of garlic , finely chopped

2 tablespoon basil and mint chopped

Method

Blend all the spices together and mix with the olive oil , marinade the lamb (preferibly 24 hours) in advance and refregerate

For aubergine caviar prick the aubergine with a fork and bake in a preheated oven 140/c for 1 hour and cooked gently . Remove the skin and finely chop .

Mix the garlic and herbs adding some olive oil if dry and keep warm .

Prepare the pea ‘ puree by swetting off the onion in the butter in a pot , add the peas and 2 minutres remove from the heat and cover with the lid and stand for 8 minutes . Blend until smooth .

Drain the lamb rack from the marinade

Seal on a very hot griddle pan or barbiecue to give it charred flavour and effect remove and continue to cook in a preheated oven 185/c for 10 minutes.

When cooked leave to rest for 5minutes To serve pull a line on the pea’ puree on the plate using a tablespoon the aubergine caviar and carve the rack of lamb . Serve hed potatoes flavoured with nspring onions .

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