Rack of lamb with chimichurri crust and Xinomavro gravy

1. Season the lamb with salt and pepper and place it in a sous vide bag. Add 1 sprig of fresh rosemary, some olive oil and cook in a roaster for 75 minutes at 62^οC.
2. Add the remaining rosemary leaves and 100ml olive oil to the thermomix and blend on high speed at 70^οC for 4 minutes. Strain the oil through a sieve and store in a bottle.
3. Cook the eggplants on a grill or in the oven and blend them in a thermomix on medium speed, along with the vinegar, salt and pepper and Garlic Paste.
4. In a hot skillet, add some olive oil and toss the lamb to make a crust. Brush with the mustard and spread the prepared crust all over the surface. Bake in the oven for 5 minutes at 180^οC.

For the crust

In a blender, beat 1/3 of the Panko Breadcumbs with the parsley and Chimichurri Rub and then mix it with the remaining Panko, 1 tablespoon of grated parmesan and 1 tablespoon of the prepared rosemary oil.

For the Gravy

In the same pan where you sautéed the lamb, bring the wine to a simmer until the alcohol evaporates, then add the water and Gravy Sauce and boil for 3 minutes on low heat.

Serve the lamb on a plate, cut into portions, with warm eggplant cream and Gravy sauce on top. Flavour with a little rosemary oil.