Australian lamb rack, 3 ribs frenched, cleaned
2 red capsicums, deseeded
1 yellow capsicum, deseeded
2 red onions, peeled
1 medium eggplant
3 cloves garlic peeled, sliced
1 tablespoon marjoram, chopped
1 tablespoon thyme, chopped
1 teaspoon rosemary, chopped
1 cup parsley leaves
4 tablespoons aged balsamic, best quality
1 1/2 cups olive oil, best quality
1 floury potato, washed, peeled
4 slices kaiserfleisch, finely sliced
¼ cup vegetable oil
black pepper fresh ground
Finely puree 1 red capsicum with 2 cups water in a blender to achieve a fine liquid. Pass it through a fine sieve into a pot and reduce to a thick syrup (about 1 tablespoon). Repeat the procedure with the yellow capsicum. Puree the parsley leaves with 1 cup olive oil to achieve a smooth green liquid. Store the 3 liquids in the fridge until needed.
Finely slice the remaining red capsicum, red onion and eggplant into 2 inch strips, 1/8 inch thick.
Sweat the onion and garlic in the olive oil in a large heavy-based saucepan. Add the capsicum and eggplant and season well with salt and pepper. Cover with a lid and cook slowly in the oven at 350°F for 20 mins. Remove from the oven, add the chopped herbs and adjust the seasoning. Keep warm.
Finely julienne the potato and rinse well under cold water for 5 mins; squeeze out the excess water. Heat the vegetable oil in a flat pan and form 4 small 2 inch diameter discs with the potato; fry the potato discs until crisp on both sides and drain on kitchen paper. Season well.
Season the lamb racks and seal on both sides in a frypan with 1 tablespoon vegetable oil. Cook in the oven at 350°F for 12 mins, then rest another 5 mins. Form the bacon into small crowns and bake at the same temperature till crisp.
To assemble, place a small mound of barbouillade de Nice in the middle of the plate and cover with the potato crisp. Place the sliced lamb atop it and garnish with bacon. Drizzle the three sauces around the plate with the aged balsamic.
Chef Geoff Haviland