Staci's Lamb From Philly

Here is the recipe for that photo from facebook - it was killer!

I started out using a jamie oliver recipe but i tweeked it a lot.
1 rack of lambhandful of fresh parsley

1 lemon

2 cloves garlic

some butter

1 eggplant

1 tomatoe

handful of fresh mint

red wine vinegar

splenda

olive oil

salt and peppertruffle oil - optional
Rack of Lamb with roasted eggplant and tomatoes with REAL mint sauce ( i hate mint jelly)
preheat oven to 400 - use middle rack in oven
chop a hand full of fresh parsley, and two garlic cloves, add the zest of one lemon, and 1 tbs. of butter - nuke mixture to melt butter. - set aside
slice 1 eggplant about 1/4 inch thick, season w/ salt and pepper- set aside
season lamb with salt and pepperSear the rack for a few min. on each side in a hot frying pan - take the lamb out of the pan
add olive oil to frying pan after you sear the lamb, turn down the heat to med. add eggplant to brown on both sides
get a roasting pan and add olive oil to lightly coat the bottom.put lamb in the middle and place the eggplant around it
smother the lamb with the parsley / butter mix
slice a tomatoes in quarters and throw it in - season with salt and pepper
Roast in oven for 21 minutes for med. rare
while roasting the lamb make the mint sauce
take a handful of mint - put in in the food processoradd 1 pack of splenda3 tsp. of kosher salt2 tsp of red wine vinegar - zapp it up
add about 4 or 5 tbs. of olive oil will the zapper is zapping - you can adjust seasoning at this point - if you like it more salty or more tangy
plate the whole thing up and drizzle your awesome mint sauce on the eggplant and tomatoesand a little teeny tiny bit of truffle oil on the lamb - optional