Preheat the oven to 400°F (200°C). In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Rub this mixture all over the rack of lamb and let it marinate for at least 30 minutes.

Roast the Lamb

Place the marinated lamb rack in a roasting pan and roast in the preheated oven for about 25-30 minutes for medium-rare, or until the desired doneness. Remove from the oven and let it rest for 10 minutes before slicing.

Making the Chickpea Panisse

Prepare the Mixture

In a saucepan, bring water to a boil. Gradually whisk in chickpea flour and salt until smooth. Cook for about 10 minutes, stirring constantly until thickened.

Set and Fry

Pour the mixture into a greased baking dish and let it cool until firm. Once set, cut into desired shapes and fry in olive oil until golden brown on both sides.

Making the Goat Yogurt Raita

Combine Ingredients

In a bowl, mix the goat yogurt, grated cucumber, chopped mint, lemon juice, and salt to taste. Stir well and set aside.

Roasting the Eggplant

Prepare and Roast

Brush the sliced eggplant with olive oil and sprinkle with salt. Roast in the oven at 400°F (200°C) for about 20 minutes or until tender and slightly charred.