Recipe by Urbane Restaurant

Serves 4

“Keyneton Euphonium is made up of red varietals that love lamb. This lamb is produced in one of the most prestigious regions in Australia and it is only fitting that the wine to match would be of the same calibre.

The wine’s Barossa fruit shows texture and structure, which is enhanced by the smoky eggplant and complemented by the freshness and tang of the olive garnish. The wine savours and balances the richness of this dish, a pairing that will be thoroughly enjoyed.” – Andy Buchanan, Partner, Urbane Restaurant

Lamb Rack
1 lamb rack, 8 ribs
Drizzle of extra virgin olive oil
Sea salt
1tbs parsley butter

Drizzle the lamb rack with olive oil and season with salt.
In a very hot pan, fry the lamb rack on all sides until caramelised.
Preheat oven to 190°C. Roast the lamb rack for 4 minutes.
Remove then spread the parsley butter over the skin side of the lamb. Rest for 5 minutes.
Retain the lamb and parsley butter jus.

4 eggplants, grilled until black, finished in the oven whole
1 shallot, chopped finely
15g oregano, chopped
15g parsley, chopped
1 clove of garlic, chopped finely
¼ tsp sesame oil
1tbs extra virgin olive oil
1tbs (level) burnt eggplant skin, ground to a powder

Cut open the cooked eggplant then spoon out the flesh.
Place in a chinois (sieve) to drain the excess juice.
Remove then chop roughly with a knife.
Add the remaining ingredients, season well and stir to combine.

Eggplant Pieces
1tbs extra virgin olive oil
Eggplant (above)
Lamb jus and parsley butter (above)

In a hot pan with the olive oil, fry dessert spoon size pieces of marinated eggplant.
Glaze with the lamb jus and butter from the racks.

To serve
4 green olives, pitted, finely chopped
1 small piece of preserved lemon, finely chopped
1 sprig fresh oregano
8 pieces quinoa crackers

Place three pieces of eggplant onto each plate.
In the eggplant pan, retain the remaining jus then add the olives, preserved lemon and oregano. Combine and warm through.
Cut the lamb rack into 8 single cutlets then place two cutlets onto each plate.
Spoon a little warm jus over the cutlets.
Vertically place the rough quinoa crackers into the eggplant.