Costillar de cordero escocés asado para dos, puré de berenjena, garbanzos picantes y corazones de lechuga de The Honours Edinburgh

Ingredients

• 500 g French-trimmed Scotch Lamb Rack
• 3 aubergines, skinned and roughly chopped
• 200 ml olive oil
• 4 banana shallots, diced
• Fresh thyme:
• 150 g dried chickpeas, soaked in cold water for 24 hours
• 1 carrot, peeled and halved
• 1 onion, peeled and quartered
• 1 sprig of thyme
• 3 garlic cloves, peeled and halved
• 30 g finely diced chorizo
• Lettuce hearts

Instructions

1. 1

   For the Scotch Lamb:

2. 2

   Seal the Scotch Lamb rack tightly in a vacuum bag and poach in a water bath set to 58°C, for twenty minutes. Remove from the bag and quickly seal a la Plancha to caramelise.

3. 3

   Aubergine purée:

4. 4

   Heat the olive oil in a large pan, add the aubergine and cook for five minutes. Add a pinch of fresh thyme and shallots, and cook for 5 more minutes until tender. Transfer to a blender and puree until smooth. Check the seasoning and pass through a fine chinois.

5. 5

   Spicy chickpeas:

6. 6

   Drain the chickpeas and put in a pan of cold water. Bring to the boil, drain again and refill with fresh water. Add the carrot, onion, garlic, chorizo and a sprig of fresh thyme and bring to a slow simmer. Cook gently for two hours and check seasoning.

7. 7

   To serve:

8. 8

   Carefully carve the Scotch Lamb into even sections, season with Espelette pepper and sea salt. Serve the aubergine puree and spicy chickpeas in warm bowls, with a crisp lettuce heart salad.