Epocha marinated lamb rack with eggplant purée

Serves 4
Preparation Time 20 minutes + 3hrs to marinate
Cooking Time 20 minutes

Ingredients

Tick off the ingredients as you buy them

Lamb rack, allow 200-250 gram per person
200ml Moro Intenso Extra Virgin Olive Oil
4 Garlic gloves, finely sliced
15g Smocked paprika
2g Salt
1g Ground black pepper
1 Stem of thyme
1 Stem of rosemary
50ml White Wine
1 Brown onion, finely sliced
15ml Moro Sherry Vinegar
500g Eggplant, skin removed
100ml Moro Intenso Extra Virgin Olive Oil
Salt & Pepper to taste

Combine into bowl and mix: 200ml Moro Intenso Extra Virgin Olive Oil, garlic, paprika, 2g salt, 1g black pepper, thyme, rosemary, white wine, brown onion and Moro Sherry Vinegar. Rub mixture into lamb rack. Sit to marinate for 3 hours. Remove from marinade.

Preheat large skillet on medium heat, coat pan with a dash of Moro Intenso Extra Virgin Olive Oil. Add lamb, cook for approximately 3 minutes each side (medium rate)

Place onto bed of eggplant purée to serve

Eggplant Purée

Preheat fan forced oven to 180 degrees.
Remove skin from eggplant and lightly coat with Moro Intenso Extra Virgin Olive Oil.
Roast until eggplant is soft.
Remove from oven and place in blender with 100ml Moro Intenso Extra Virgin Olive Oil and salt and pepper. Blend until smooth.