2eight-cutlet lamb racks, cut into double cutlets½ tspdried Greek oregano (see note)1 tbspolive oilFinelygrated rind 1/2 lemonEggplant purée2eggplant (about 630gm)1 tspunhulled tahini past1small garlic clove, finely choppedFinelygrated rind of ½ lemon75 mlolive oilParsley and lemon salad1½ cups(firmly packed) flat-leaf parsley100 gmGreek feta, coarsely crumbled2lemons, segmented, juice reserved½Spanish onion, thinly sliced, rinsedPinchof sumacTo serve:toasted sesame seeds
Preheat oven to 220C. Combine lamb, oregano, olive oil, garlic and lemon rind in a large bowl and set aside to marinate.
For eggplant purée, char-grill eggplant over an open flame on your stovetop, turning occasionally (10-15 minutes; see note). Halve eggplant, drain in a colander, scoop out flesh with a spoon (discard skin), pound in a mortar and pestle with remaining ingredients (except oil), season to taste and gradually add oil until combined.
Heat a char-grill pan over high heat, add lamb and turn occasionally until seared (2-3 minutes), then transfer to oven and cook until cooked to your liking (5-7 minutes for medium-rare). Cover with foil and rest (5 minutes).
For parsley and lemon salad, toss ingredients in a bowl, season to taste and serve with lamb and eggplant purée, scattered with sesame seeds.
Note If you don't have a gas stovetop, roast
the eggplant in the oven at 220C, turning occasionally, until skin
softens (20 minutes).