Ingredients:
• 4 each four to five-bone lamb racks
• 1/4 cup pomegranate molasses
• 2 tablespoons rasalhanout
• 2 each small Italian eggplant, split in half lengthwise
• 2 cups brussels sprouts, blanched and split
• 3 tablespoons extra virgin olive oil
• 1/4 cup kumquat chutney
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh mint leaves
• Salt and pepper to taste
Kumquat Chutney:
• 4 each bulbs roasted garlic, skins removed
• 4 each shallots, roasted until very soft
• 2 tablespoons pickled onions, diced
• 4 to 6 jordan dates, pitted and chopped
• 2 tablespoons fresh mint
• 1/4 cup sliced fresh kumquats
• 1 tablespoon fresh lime juice
• 1 tablespoon freshly grated lime zest
• Rasalhonnout to taste
• Salt and pepper to taste
Directions:
