4 small potatoes
2 medium size eggplants, cut
1 punnet tomatoes medley
bought 1 prepacked olives, feta with sundried capsicums
12 racks of lamb
a small piece of butter
1 or 2 sprigs of rosemary
2 cloves of garlic
2 eggs lightly beaten
1/2 c panko
1/2 cup plain flour
2-4 Tbs corn flour
oil for frying
Preheat oven 180 deg C. Boil potatoes in microwave with skin on and add a pinch of salt in microwave safe bowl for 18 minutes. Once done drained the potatoes, set aside keep warm with foil.
Marinade racks with pounded sea salt, garlic, rosemary and oil for 45 minutes. Then place them in a foiled tray and bake for 18 minutes until crispy and light brown.
Bake the lamb on foiled tray; 9 minutes on one side then turn and bake further 7-9 minutes or to your liking. Rest in oven 5-8 minutes. Roast Cherries in a separate tray for about 10-12 minutes, until juice drip out and cherries are soft and char a bit.
Cut the eggplants into thick bite size; not to thick but thick for frying. Heat oil in frying pan; meanwhile dip eggplant in lightly beaten egg then in flour with corn flour and in panko. Don’t over crowd them do 4 at a time. Once one side brown flip over the other continue to fry till brown and cooked.
Plate the potato, panko eggplant, tomatoes and scoop 1 Tbs of olive, feta and sundries capsicum. Then stack up the rack of lambs – 3 each. Serve with a glass of red wine or a bottle of Heineken beer.