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| 1 | Rack lamb; (550g each) |
| 100 Milliliter | Olive oil; (3 1/2fl oz) |
| 1 | Red chilli; seeded and finely |
| | Chopped |
| 1 | Lemon juice |
| 2 Teelöffel | honey |
| 2 Teelöffel | white wine vinegar |
| 3 | cloves garlic |
| 250 Milliliter | Lamb stock; (9fl oz) |
| 5 | Sprigs summer savoury |
| 1 klein | Bunc flat leaf parsley |
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Preheat the oven to 200°C/400?F/gas mark 6.
Season the lamb rack and heat the pan with the olive oil. Place the lamb rack into a pan and cook over a medium heat for 2 minutes on the flesh side then turn to the fat side and place into the preheated oven for a further 10-12 minutes.
Remove from the oven and the pan. Allow to rest in a warm place for at least a further 5 minutus. Deglaze with the lamb stock and reduce slightly.
Peel the aubergines, cut them in half, into slices then into french fry sized strips. Heat the olive oil and add the aubergine and lemon. Cook for about 2 minutes then add the rest of the ingredients and cook for a further 10 or so, stirring constantly.
Heat the couscous and sauce, carve the lamb, sprinkle with the herbs and serve.
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