Roasted Rack of Lamb with Ratatouille and a Tarragon Lamb Jus

Total Time:
1 hr 35 min
Prep:
45 min
Inactive:
10 min
Cook:
40 min

Yield:
6 servings

Ingredients
  • Ratatouille Vegetables:
  • 2 green zucchini, diced
  • 2 yellow zucchini, diced
  • 2 Japanese eggplants, diced
  • 2 yellow bell peppers, diced
  • 2 red bell peppers, diced
  • Olive oil
  • 2 tablespoons chopped garlic
  • 1 brown onion, diced
  • 2 tomatoes, peeled, seeded and diced
  • 1/4 to 1/2 cup tomato paste
  • 3 (6 rib) lamb racks, fat trimmed, skin removed
  • 2 cups lamb stock
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
Directions
  • Preheat oven to 500 degrees F.

  • Separately, saute the green zucchini, yellow zucchini, eggplant, yellow bell peppers and red bell peppers, in a hot pan with olive oil for 2 minutes, mixing often. Combine the vegetables in a bowl. Heat a large saucepot. Sweat the garlic and onions in olive oil. Add tomatoes and tomato paste and cook for 3 minutes over moderate heat. Add the rest of the pre-cooked vegetables and mix. Season with salt and pepper to taste, and cook for about 10 minutes on low heat, or until just a slight crunch remains in the vegetables. Keep warm.

  • Heat a large saute pan. Season the lamb racks with salt and pepper. Add olive oil to the hot pan and sear the lamb racks on each side for 1 1/2 minutes. Transfer lamb to a roasting pan and place in the oven. Cooking time is 10 minutes for rare, 13 for medium rare, 16 for medium and 20 minutes for well done.

  • Remove lamb and let rest for at least 10 minutes, but no longer than 15 minutes. While lamb is cooking, heat stock to a boil and add 2 tablespoons butter. Whisk until butter has disappeared. Add tarragon.

  • Heat 6 plates. Reheat ratatouille. Add 3 tablespoons olive oil and chopped basil and parsley. In the center of the plates, put a nice sized spoon of ratatouille. Slice the lamb and arrange 3 lamb chops around the vegetables and circle with the sauce.


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