Ingredients

Method

• 3 strips liquorice, chopped
• 2 T honey
• 2 T sweet soy sauce
• 4 portions lamb rack, French trimmed
• 2 brinjals (about 400g), very thinly sliced lengthways
• Olive oil, to chargrill

Method

Ingredients

Preheat the oven to 200ºC.
Place the liquorice, honey and soy sauce in a pan. Simmer until melted. Place the lamb on a baking tray and pour over the sauce. Roast for 20 minutes or until cooked to your liking.
Just before serving, turn on the grill and grill the lamb for a few minutes to crisp the topping.
To make the brinjal crisps, heat a chargrill pan until smoking. Rub the brinjal slices with olive oil. Grill each side until cooked and crispy. Drain on paper towel and keep warm in the oven while cooking the remaining crisps.
Serve with the lamb.
Per serving: 2031.2kJ, 42.2g protein, 20.9g fat, 27.5g carbs

TASTE’s take:
Don’t be surprised that the crust for the lamb is made by simply melting a few liquorice strips.