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Ingredients
Lamb Chops with Herbs and Ratatouille
- For the lamb chops and ratatouille
- 2 garlic cloves
- 3 onions
- 2 Red Bell pepper
- 2 Zucchini
- 1 Eggplant
- 4 Tbsps olive oil
- 100 milliliters dry Red wine
- 1 can Tomatoes (400 ml)
- 200 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp dried oregano
- 1 tsp dried Lavender
- 1 tsp dried thyme
- 1 Rack of lamb (700 grams of bone)
- 120 grams breadcrumbs
- 2 Tbsps freshly chopped parsley
- 1 Tbsp soft butter
- 1 tsp Mustard
For the lamb chops and ratatouille, peel garlic and onions and cut into small cubes. Rinse the bell peppers, cut in half, remove seeds and white ribs and cut into 1 cm (approximately 1/2-inch) cubes. Rinse the zucchini and eggplant and cut into 1 cm (approximately 1/2-inch) cubes. In a saucepan, heat 2 tablespoons of oil, add the onions and garlic and sauté until translucent. Add remaining diced vegetables, sauté briefly, deglaze with the red wine and pour in the tomatoes and vegetable broth.
Season with salt, pepper, oregano, lavender and thyme and simmer over medium heat for 25 minutes. Preheat the oven to 200°C (approximately 400°F). Rinse the lamb, pat dry and season with salt and pepper. In a pan, heat the remaining oil and brown the lamb on all sides over high heat for 7-10 minutes. Place on a parchment paper-lined baking sheet and roast for about 10 minutes in the preheated oven.
Mix breadcrumbs, parsley, butter and mustard and spread on the lamb, pressing down lightly. Bake until golden brown for an additional 5-10 minutes. Remove from oven, cut into chops and arrange 2 chops on each preheated plate along with some raatatouille. Serve garnished with rosemary and lavender sprigs.