M&S RECIPE INSPIRATION
Jean-Christophe’s lamb rack with chickpea, aubergine and chorizo stew
Filled with smoky paprika flavours, Jean-Christophe’s lamb dish pairs perfectly with our Classics rioja thanks to its smooth berry and woody spice flavours
Ingredients
- 2 small lamb racks (6 bones each)
- 2 cloves garlic, peeled and crushed
- 2 sprigs rosemary
- 2 sprigs thyme
For the stew:
- 1 aubergine
- 2 tsp white granulated sugar
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 sprigs thyme
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ chorizo sausage, sliced
- 2 shallots, chopped
- 1 yellow pepper, chopped
- 500g passata
- 600g chickpeas, drained and rinsed
- Handful baby spinach
- 10-12 cherry tomatoes, halved
- Handful basil, leaves picked, to garnish
- Handful mint, leaves picked, to garnish
Method
- Preheat the oven to 190°C/170°C fan/gas mark 5.
- Season both racks of lamb with salt and pepper. Heat 2 tbsp olive oil in an ovenproof frying pan, then add the lamb racks along with the garlic and herbs. Sear for 2 minutes on each side, until browned, then put the pan into the oven.
- Cook according to pack instructions and to your likeness, then remove from the oven. Set the lamb aside on a wire rack to rest, keeping the pan.
- Soften the aubergine by rolling it in your hands, then cut into cubes. Add to a bowl along with the sugar, garlic, bay leaves, thyme, smoked paprika and cumin. Toss everything together and set aside.
- Place the pan used for the lamb over a medium heat and add the chorizo slices. Cover then fry for 2 minutes on each side. Remove with a slotted spoon and set aside.
- Add the aubergine mix to the same pan and cook for 3-4 minutes, until starting to soften, then add the shallots and yellow pepper and cook for 5 more minutes.
- Pass the passata through a sieve. Put the chickpeas and passata into the pan with the aubergine mix, cook for another 5 minutes, then stir in the cooked chorizo. Remove from the heat.
- Put the lamb back into the oven to heat for 2 minutes. Spoon the chickpea and aubergine mix into a bowl along with the spinach and the halved cherry tomatoes. Mix everything together, dress with extra virgin olive oil and season with salt and pepper.
- To serve, divide the chickpea and aubergine stew between four plates. Serve the lamb on top and garnish with the fresh herbs.
