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.