|
Rack of lamb with ratatouille
Serves 4
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Ingredients
For the ratatouille4 tbsp olive oil2 onions, chopped3 red peppers, deseeded and chopped3 yellow peppers, deseeded and chopped1 aubergine, cut into cubes4 plum tomatoes, choppedsalt and freshly ground pepperpinch of sugar (optional)handful of fresh basil leaves, shreddedFor the lamb1-2 tsp olive oil, for frying1 rosemary sprig2 thyme sprigs2 garlic cloves, crushedknob of butter2 racks (best end of neck) of lamb, trimmed and cut into 4 portions
Method
1. Preheat the oven to 200C/400F/Gas 6.2. For the ratatouille, heat the oil in a saucepan and sauté the onion over a medium heat for a few minutes, without colouring them.3. Add the red and yellow peppers and continue to cook for about 5-6 minutes, so that they soften without colouring. Add the aubergine and continue cooking for another 5-6 minutes.4. Stir in the chopped tomatoes and season the mixture to taste, adding a little sugar to sweeten if necessary.5. Continue cooking the ratatouille over a medium heat for about 30 minutes so that the tomatoes reduce and you have a lovely thick ragoût.6. Meanwhile, for the lamb, heat the oil in a non-stick frying pan. Add the rosemary, thyme and garlic, followed by the butter, and cook over a medium heat until the butter is foaming and golden-brown.7. Cover the lamb bones with foil. Put the racks in the frying pan and sear the meat in the flavoured oil for 1-2 minutes on each side, basting with the juices.8. If the frying pan is ovenproof, transfer it to the hot oven. Otherwise put the lamb in a roasting tin and roast for approximately 5-6 minutes.9. Remove the lamb from the oven and allow it to rest for at least 15 minutes, leaving the oven on.10. Once the meat has rested, reheat it in the oven for 3-4 minutes. Stir the shredded basil into the ratatouille and serve with the lamb.
Previous: Rack of Lamb with Herb Crust, Rosti and Sauteed Mushrooms, Rack of Lamb with Dijon-Mustard Sauce, Rack of lamb with a pistachio crust with a potato and turnip bake, Rabbit with Calvados, port, thyme, bacon and juniper, Rabbit with Agen prunes and polenta,
Next: Rack of lamb with wild mushrooms, butterbean mash and savoy cabbage, Rack of pork with grilled vegetables and herbes de Provence, Raclette with Spuds, Sausage, and Fennel, Radicchio, Radicchio Salad with Blue Cheese & Peppered Almonds,
|