Roast Rack of Lamb with Peppers
- 2 Rack of lamb (each about 650 grams)
- freshly ground peppers
- Bell pepper (1 red, yellow and green)
- 1 Eggplant
- 1 zucchini
- 10 tablespoons olive oil
- 8 centiliters balsamic vinegar
- 200 grams tomatoes
- 80 grams black Olives (pitted)
- 2 thyme
- ½ bunch Basil
- 3 dried tomatoes
- 70 grams freshly grated White bread crumbs
- 1 garlic
- 2 tablespoons butter
Trim lamb and season with salt and pepper. Refrigerate.
Rinse and halve bell peppers, remove seeds and ribs and arrange on a baking sheet, skin side up. Roast in preheated oven at 250°C (approximately 475°F) until skin blisters and blackens. Remove from the oven and cool slightly, peel and cut into 1 cm (approximately 1/2 inch) wide strips.
Rinse eggplant and zucchini, trim and cut into 0.5 cm (approximately 1/5 inch) thick slices. Heat 3 tablespoons of olive oil in a pan and cook slices, few at a time, until golden on both sides. Remove from the pan and set on a plate. Saute peppers in the same pan briefly. Add balsamic vinegar and 2 tablespoons of olive oil to peppers and season with salt and pepper. Let stand for 30 minutes.
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel, halve and remove seeds and cut into cubes. Heat 2 tablespoons of olive oil in a pan and saute tomatoes for about 7 minutes. Season with salt and pepper and add crushed garlic, remove from the heat.
Add olives (set some aside), chopped dried tomatoes, thyme and basil leaves to diced tomatoes. Add enough breadcrumbs to make smooth and spreadable mixture and season with salt and pepper.
Heat remaining oil and butter in a pan and sear meat on all sides. Arrange in a baking pan and spread with tomato mixture. Roast in preheated oven at 250°C (approximately 475°F) until golden brown on top.
Remove meat from the oven and let rest.
Arrange peppers, zucchini and eggplant slices on 4 warmed plates. Slice meat and place next to vegetables. Sprinkle with olives and serve.