Roasted Polderside

Farm Lamb Chops

This dish combines strong Mediterranean flavours with the blend of mint, sumac and eggplant for a delicious meal.

Lamb:

2 lamb racks, trimmed

1 tablespoon ground coriander

2 tablespoons Ras al Hanout spice

5 tablespoons olive oil

3 cloves garlic, smashed

2 sprigs thyme

1 sprig rosemary

Yogurt Sauce:

2 cups plain organic yogurt

1 tablespoon olive oil

1/4 teaspoon Ras al Hanout spice

1/4 teaspoon Espelette pepper

1/4 teaspoon sumac

2 tablespoons chopped fresh mint

1 lemon, zest and juice

Salt and pepper to taste

Eggplant:

3 each Japanese eggplant, with strips peeled lengthwise in 1/4-inch intervals, then cut into 1-inch wheels

Milk, as needed

Olive oil, as needed

4 tablespoons balsamic vinegar

Apricot Wrapped Bulgur Wheat:

18 dried Turkish apricots

2 tablespoons olive oil, plus more as needed

1 teaspoon Ras al Hanout Spice

1/3 cup onion, minced

2 cloves garlic, minced

2 tablespoons chopped pistachio

1 cup cracked bulgur wheat

2 cups chicken stock

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

Salt and pepper to taste