Rack of lamb with sauce very easy to cook i try to present Step by step tutorial for you guys to make it on your own.
Ingredient for eight people
2 pieces of lamb of 850g each
150 g breadcrumbs
200g melted butter
one pecket of chopped parsley
2 chopped garlic cloves
salt and pepper
Sauce:
1 cup red wine
1/2 cup port wine
1/4 cup Cassis liqueur
two tablespoons balsamic cream
1 onion ,1 carrot , 1 celery stalk,1 coarsely chopped garlic clove
1/2 bunch mint
2 sprigs rosemary
1 small cinnamon sticks
Salt and pepper
How to make it :
Set up the sauce: sauté the vegetables for 2 minutes, add the beverages, sit tight for the bubble, add the balsamic, cinnamon and herbs. Lower the warmth, spread and leave for 20 minutes. Strain and re-visitation of low warmth for 10 minutes to refine and remain in the velvety consistency. Warm up when serving.
Clean the meat with a sharp blade.
Prepare the flour that goes over the meat: blend in a bowl the breadcrumbs, parsley, garlic, dissolved spread, salt and pepper. Press this flour over the meat with your hands. Take to the broiler preheated to 180C for 35 minutes forthright for less (as we like at home) or 40 to 45 min for the point.
EGGPLANT TO PARMEGIANA
Ingredients for 6 people:
4 eggplants
Tomato sauce(made with 6 ripe tomato ,1/2 onions , 2 cloves garlic , 1 can peeled tomato basil)
200g thick grated Parmesan cheese
150g thin sliced mozzarella
oil enough to fry
2 cups of white flour
How to make it :
Cut the tip and the top of the eggplants and cut them in cuts in the length of approx 1/2cm.
Place all cuts on a heating sheet with water and salt. Leave for 10 minutes.
Dry all cuts with paper towels and pass them to another heating sheet with wheat flour. Remove the abundance wheat and fry well on the two sides in a hot skillet with little oil until they are brilliant brown. Remove from the container and dry with paper towels.
Assemble the layers in an obstinate: start with sauce underneath, seared eggplants, sauce, mozzarella, parmesan.Repeat the cycle until the eggplants are finished. In the last layer, spread with the remainder of the sauce and sprinkle with Parmesan cheddar.
 Take the broiler preheated to 180C for 30 minutes or until it is foaming and the cheddar is liquefied.