Sandra Djohan

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Rack of Lamb with Ratatouille

Serves 4


  • A little oil,for frying
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 garlic cloves,crushed
  • knob of butter
  • 2 racks(best end of neck)of lamb,trimmed and cut into 4 portions

For the Ratatouille :

  • 4 tbsp olive oil
  • 2 onions,chopped
  • 3 red peppers,deseeded and diced
  • 3 yellow peppers,deseeded and diced
  • 1 aubergine,diced
  • 4 plum tomatoes,diced
  • Salt and pepper
  • Pinch of sugar(optional)
  • Handful of basil leaves,shredded

Instructions

  • Preheat the oven  to 200 C/ gas 6.
  • To make the ratatouille,heat the oil in a saucepan and sauté the onion
  • Over a medium heat for a few minutes without colouring.
  • Add the red and yellow peppers and continue to cook for about 5-6’ so that  they soften without colouring.Add the aubergine and continue cooking for another 5’.
  • Stir in the diced tomatoes and season the mixture to taste,adding a little sugar to sweeten if necessary.
  • Continue cooking the ratatouille over a medium heat for about 30’ so that the tomatoes reduce and you have a lovely thick ragout.
  • Meanwhile,heat a touch of oil in a non stick frying pan.Add the rosemary,thyme and garlic,followed by the butter and cook until the butter is foaming and golden brown.
  • Cover the lamb bones with foil.Put the racks in the frying pan and sear the meat in the flavoured oil for 1 – 2 ‘on each side,basting with the juices.
  • If the frying pan is ovenproof,transfer it to the hot oven.Otherwise put the lamb in a roasting tin and roast for approximately 5’.
  • Remove the lamb from the oven and allow it to rest for at least 15’ leaving the oven on.
  • Once the meat has rested,reheat it in the oven for 3’.Stir the shredded basil into the ratatouille and serve with the lamb.
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