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serves 4 to 6
For the lamb medallions:
12 lamb chops from the rack
salt,
freshly ground pepper
1 tablespoon olive oil
For the lamb jus:
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
1/4
cup onions, peeled and coarsely chopped
1 teaspoon ground cumin
10
coriander seeds
2 teaspoons tomato paste
1 cup dry white wine
For the vegetables:
5 tablespoons olive oil
3 large eggplants,
peeled, ends trimmed, and sliced lengthwise into 1/4-inch-wide strips
salt
and freshly ground pepper to taste
2 large tomatoes, cored, peeled, and
sliced
1/4 inch thick
2 cups white mushrooms, caps only, sliced
1
cup onions, peeled and thinly sliced
2 pounds spinach leaves, stems
removed, thoroughly washed, drained and blanched in boiling water
2 cloves
garlic, peeled and chopped
For the lamb medallions:
Bone and trim
lamb chops. (reserve the trimmed bones for the jus)
Flatten medallions
slightly on a cutting board using a mallet.
Season with salt and pepper.
Heat a large roasting pan on high heat on top of the stove with olive oil.
Brown lamb chops on each side, 2 minutes for rare, 3 to 4 minutes for medium, 5
to 7 minutes for well-done.
Remove the lamb and set aside to cool.
For
the lamb jus:
Preheat oven to 425 degrees. Add the reserved lamb bones to
the roasting pan and roast in the oven for 45 to 40 minutes. Add the garlic,
thyme, onions, cumin, and coriander seeds and roast for another 10 minutes.
Remove from the oven and place the pan on the stove. Add the tomato paste,
stir well, add the white wine, and reduce over high heat until all the moisture
is evaporated. Add 1 cup water, simmer gently, and reduce.
Strain over a
small bowl and set the sauce aside. Discard the sauce and herbs.
For the
vegetables:
Preheat oven to 425 degrees. Brush a baking pan with olive oil.
Place the eggplant strips side by side in the pan. Brush the top with olive
oil, then season with salt and pepper.
Bake the eggplant in the oven until
soft, lightly roasted and golden, about 20 minutes.
Finish cooking under
the broiler if necessary. Remove the eggplants with a spatula and set aside to
cool.
Use the same pan, brush with olive oil. Sprinkle it with salt and
pepper. Arrange the tomato slices in the pan and roast them in the oven for
about 20 minutes or until baked and lightly dried.
Heat 1/2 tablespoon of
olive in a heavy skillet.
Sauté mushrooms over high for 5 minutes.
Add onions and cook for 5 more minutes.
Season with salt and pepper and
transfer to a plate.
To assemble cake, line the bottom of an 8-inch
springform cake pan (or regular cake pan lined with parchment paper) with the
cooked slices of eggplants, placing the narrow end of the eggplant in the
center of the mold and the large end resting over the rim of the mold. Slightly
overlap the next slice on the first one and continue lining the pan with the
remaining eggplant slices.
Spread the mushroom mixture over the eggplant.
Place the baked tomatoes over the mushrooms. Flatten with a spoon. Place the
lamb medallions over the tomatoes. Place the spinach over the lamb. Press to
flatten. Fold the large ends of eggplant slices over spinach. Press down firmly
with a spatula or a plate. Heat the lamb in a 350 degree oven for 15 to 20
minutes.
Heat the lamb jus.
To serve:
Invert the eggplant cake on a
round platter and unmold it. Serve the warm lamb jus on the side. Cut cake into
wedges around lamb medallions.
