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Roast rack of lamb with fondant potatoes, baby aubergines and leeks
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 by James Martin
French lamb is perfect for a rainy Sunday afternoon
Serves 4
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 Ingredients:
2 racks of French lamb, trimmed
4 baby aubergines, cut in half lengthways
2 cloves of garlic, thinly sliced
2 sprigs fresh thyme
3 banana shallots, peeled and sliced
3 sprigs fresh rosemary
2 leeks, washed and diced
1 Savoy cabbage, finally shredded
4 large potatoes, peeled
125g unsalted butter, plus extra for cooking
200ml water
100ml white wine
1 bunch chives, chopped
Salt and pepper
Method:
1. Pre heat the oven to 180°c.
2. Seal the rack of lamb by frying in a pan with a little olive oil over a medium heat, turning the meat until golden brown.
3. Place the lamb on a roasting tray and roast in the oven for 8-10 minutes or longer if you prefer it well done
4. Place the aubergines cut side up on a roasting tray, slash the white flesh a couple of times and stud with rosemary leaves and slices of garlic, then drizzle with a little olive oil.
5. Bake the aubergines in the oven for 10 minutes, then remove and set side.
6. Splash a little olive oil into a saucepan and sauté the shallots and two sprigs of rosemary for a few minutes, stirring to prevent the onions from browning.
7. Add the thyme and cabbage to the pan, stir the pan, season.
8. Pour in the white wine in, bring to the boil, then turn the heat down to a simmer and cook for 5 minutes.
9. For the fondant potatoes, cut each potato into 4 thick circles (1/2 inch thick and about 2 inches wide) with a pastry cutter.
10. Put the butter, water, salt and potatoes into a thick-bottomed pot, bring to the boil, then reduce the heat and simmer, turning the potatoes over a few times, for 10 minutes or until cooked.
11. Heat a pan with a little olive oil, add the leeks, toss, then season. Add some butter and allow to cook for 2-3 minutes, before removing the pan from the heat.
12. Place the leeks, cabbage and aubergines onto one side of a large serving plate. Cut the lamb in half and place on top of the fondant potatoes on the same plate and serve.
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