Lamb with Ratatouille and Potatoes

Trim the rack of lamb.

Peel the potatoes and cut out with an olive (ball) cookie cutter. Blanch the tomatoes for a few seconds, drain, peel, quarter, core and cut into cubes. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into cubes. Trim the zucchini and eggplant, and cut into cubes. Peel the shallots and a garlic clove, and chop finely.

For the ratatouille, heat 2- 3 tablespoons olive oil in a pan and saute the shallots and garlic. Add the bell peppers and saute. Add the zucchini and eggplant, and cook for about 8 minutes. Season with salt and pepper, and add the tomatoes.

Rub the rack of lamb with oil and rosemary. Heat remaining olive il in another pan and fry the rack of lamb in it from both sides. Season with salt and pepper and cook over low heat for about 10 minutes.

Pat dry the potatoes and fry in a pan in oil over low heat. Add the olives and butter, and season with salt and pepper.