Lamb - Rack
Place the racks of lamb on a cooking rack in a baking tray; sprinkle with salt and pepper. Leave to one side until the baba ganoush is done.
Cut diamond slits into the cut side of the eggplants halves and then brush with oil. Put them flesh side down onto a medium hot open barbeque and cook, turning regularly, for 30 minutes or until the flesh is soft and coming away from the skin.
Remove from heat and cool until able to peel the skin away from the cooked flesh. Put the peeled flesh into a food processor with the garlic, salt, tahini, lemon juice, honey and cumin. Process into a smooth paste; remove from the bowl and keep warm.
Cook the lamb racks in a preheated 375°F oven until rare to medium, which means allowing 20-25 minutes per pound. The internal temperature will be 130-135°F. Remove from the oven and allow to rest for 10 minutes before carving or serving as they are.
Spoon the desired amount of baba ganoush to one side of the plate and place the rack of lamb beside it and serve with steamed bok choy or green vegetables of your choice.