with chickpea, aubergine, smoked paprika and iberico chorizo stew
Ingredients
• 2 x small lamb racks (6 each preferably with fat)
• Salt
• Fresh black pepper
• 2 cloves of garlic
• 2 sprigs rosemary
• 2 sprigs thyme
• Oil for cooking
Chickpeas
• Rapeseed oil for cooking
• 1 ½ tins chickpeas drained and washed
• 500g passata
• 2 chopped shallots
• 4 cloves of garlic crushed
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ chorizo sausage sliced
• 2 bay leaf
• 2 sprigs thyme
• 1 fresh yellow pepper
• A handful of baby spinach washed
• Salt and milled pepper
Aubergines
• 1 aubergine
• 10-12 cherry tomatoes
• 2 tsp white granulated sugar
• Extra virgin olive oil for dressing
• Basil (garnish)
• Mint (garnish)
Method
1. Pre-heat oven to 190 degrees. Heat a frying pan
2. Season both racks with salt and pepper and put it into hot pan. Add in x2 sprigs rosemary, x2 sprigs thyme and x2 smashed garlic cloves
3. Brown on both sides then put pan in oven for 10 mins
4. Soften aubergine by rolling it in your hands, cut into cubes. Add aubergine into bowl along with 1 tsp smoked paprika, 1 tsp cumin, 2 tsp white sugar, 2 sprigs thyme, x2 bay leaves and x2 smashed garlic cloves. Toss all together and leave aside
5. Slice ½ chorizo sausage and leave aside
6. Slice the cherry tomatoes in half
7. Take lamb out of oven and put them onto resting rack
8. Into the pan the lamb was in, fry off chorizo with lid on then remove chorizo with slotted spoon
9. Add bowl of aubergine mix to pan, put lid on. While that cooks peel and chop shallots and yellow pepper into pan, cook for 2 minutes
10. Pass the passata through a sieve. Put the chickpeas and passata into pan, cook for another 2 minutes then add in the cooked chorizo
11. Lamb goes back into oven for 2 mins
12. Spoon the chickpea and aubergine mix into a bowl, with the fresh spinach and the halved cherry tomatoes, mix and dress with extra virgin olive oil and seasoning
13. To serve, spoon chickpea and aubergine mix with the juices onto plate, serve the lamb rack on top and garnish with fresh herb.
Equipment
• 1 wire rack and baking tray
• 2 non stick frying pans approx 25 to 28cm
• Chopping boards
• Serving dishes
• Measuring jug
• Measuring spoons
• Knife block
• Large frying pan + lid
• Large mixing bowl
• 2 medium mixing bowls
• 2 small mixing bowls
• Wooden spoons
• Spatula
• Baking tray
• Tablespoons
• Bowl of iced herbs placed on station ready to go
