Directions

1. For the Lamb Rack: Preheat the oven to 200°C. Coat the lamb rack with hummus. Using a food processor, blitz the Haloumi Cheese until it has a mealy texture. Combine breadcrumbs, parsley, lemon zest, olives, halloumi, and olive oil in a bowl. Press this mixture onto the lamb rack. Place the rack on a greased baking tray and roast for 40 minutes. 
2. Allow the lamb to rest for 10 minutes before slicing.
3. For the Potatoes: Steam the potatoes until they are fully cooked. While the potatoes steam, melt butter in a skillet over low heat. Add garlic and cook until fragrant, then transfer to a mixing bowl with the other potato ingredients. Drain the cooked potatoes well, add them to the bowl, and mash until smooth.
4. For the Grilled Veggies: Lay the eggplant and zucchini on a baking sheet, sprinkle with salt, and let them sweat for 15 minutes. Rinse the vegetables and toss them in a bowl with olive oil, white wine, herbs, and spices. Grill the zucchini and eggplant until they have grill marks on both sides.
5. Suggested Plating: Delicately spread a small portion of potato puree in the middle of a dinner plate, then arrange the zucchini and eggplant slices (alternating) around the edge of the potatoes. Cut the lamb rack into chops and position two chop bones upright on the potato puree. Ensure the bones are free of any remaining particles. Decorate with a few additional black olives and a dollop of Ajvar.