2 medium size eggplants, cut
1 punnet tomatoes medley
12 racks of lamb
1 punnet of cup mushrooms, cut into quarter
a small piece of butter
2 Tbs minced garlic
4 Tbs Kumquat jam, extra 8 Tbs for sauce
2 Tsp of water
Preheat oven 180 deg C. Marinade racks with pounded sea salt, pepper, kumquat jam and oil for 45 minutes. Then place them in a foiled tray and bake for 18 – 25 minutes;
10 -12 minutes on one side then turn and bake further 8 – 10 minutes or to your liking. Rest in oven 7 minutes.
Cut eggplants into 1 cm thick bite size; not to thick for stir fry. Heat oil and butter in frying pan; meanwhile cut mushrooms into quarter. Once oil is hot add garlic, fry for 4 minutes until fragrant next add eggplants and mushrooms cooked until tender about 5-8 minutes. Then add in medley tomatoes and Kumquat jam with water if too dry. Toss to mix with the vegetables for 4 minutes.
Plate the stir fry vegetables and scoop 2 Tbs of Kumquat sauce, drizzles over the vegetables from pan for each plate. Then stack up the rack of lambs – 3 each. Serve with a glass of red wine or a bottle of Heineken beer.