Lamb Racks With Smoky Aubergine Cream & Honey-Mustard Pesto

It took me a long time to really understand lamb. In the beginning I would follow cheffy dictates like only serving it medium-rare and always accompanied by a heavy sauce or some or other ‘jus’. But I really love lamb when it’s cooked slow and on the bone; that’s when the flavours really come out. To be honest, lamb and ‘jus’ has never really done it for me – even lamb and ordinary gravy is better than that. And honey and mustard sauce with lamb? Well, that has come full circle. For years I