Roasted Rack of Lamb with Parsley, Dijon and Chives Accompanied by Provencal Ratatouille

Serves 4

Ingredients:

For the ratatouille:

3 tablespoons/45 ml olive oil
2 large shallots, finely diced
1 garlic clove, minced
½ eggplant, finely diced
2 zucchini, finely diced
½ small red bell pepper, seeded and finely diced
½ small yellow bell pepper, seeded and finely diced
¼ cup/55 ml dry red wine
1 pound/450 g ripe plum tomatoes (about 6), finely diced
Salt and freshly ground black pepper
¼ cup/8 g thinly sliced fresh basil leaves

For the lamb:

Two 1 1/4- to 1 1/2-pound/575- to 700-g well-trimmed racks of lamb (each with 8 bones)
Salt and freshly ground black pepper
2 tablespoons/15 ml extra virgin olive oil
½ cup/10 g finely chopped fresh flat leaf parsley
½ cup/10 g finely chopped fresh chives
3 tablespoons/45 g Dijon mustard

Method:

To prepare the ratatouille:

Place a medium sized saucepan over a medium heat, then drizzle with the olive oil. Add the shallots and garlic and sauté for 2 minutes or until tender. Add the eggplant, zucchini and bell peppers and cook for 5 minutes, stirring occasionally, or until the eggplant is tender.

Add the red wine then the tomatoes and cook for a further 8 minutes, stirring occasionally, or until the tomatoes are soft and broken down. Season the ratatouille generously to taste with salt and freshly ground black pepper. Stir in the basil and remove from the heat. Cover and keep warm.

Meanwhile, to prepare the lamb:

Preheat the oven to 450°F/230°C. Place a large heavy based frying pan over a high heat. Sprinkle the lamb with salt and freshly ground black pepper.  Drizzle 1 tablespoon/15 ml of extra virgin olive oil into the hot pan and place 1 lamb rack, meat side down in the pan. Sear until golden brown on both sides, about 2 minutes per side. Transfer the lamb rack to a heavy baking sheet, meat side up. Repeat with the remaining lamb rack.

Roast the lamb racks for 20 minutes or until a meat thermometer inserted into the center of the lamb registers 130°F for medium to rare. Transfer the lamb to a platter and allow to rest for 10 minutes.

Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks then press the mustard-coated side of the lamb firmly into the herbs, creating a green herb crust.

To serve:

Divide the ratatouille among 4 serving plates. Carve the lamb between the bones into individual chops. Place 3 to 4 chops of lamb on each serving plate and drizzle with the remaining 1 tablespoon/15 ml of extra virgin olive oil and any accumulated juices from the lamb and the pan, and serve.