Ingredients

  • 2 racks of lamb (trimmed and cut into 4 portions)
  • 30 ml olive oil
  • 1 sprig of rosemary
  • 2 sprigs of thyme
  • 2 garlic cloves (peeled and crushed)
  • knob of butter
  • for the ratatouille:
  • 4 tblsp olive oil
  • 2 red peppers
  • 1 aubergine (trimmed and sliced into rounds)
  • 1 large courgette (trimmed and sliced into rounds)
  • 4 plum tomatoes (sliced into rounds)
  • salt and freshly ground pepper

Method

  • Preheat the oven to 200°C/Gas 6.
  • First prepare the vegetables. Grill the peppers over a flame until the skins are blackened. Place in a plastic bag and leave to steam for 10 minutes until the skin is loosened. Remove the skin, then cut the peppers in half and remove the seeds.
  • Brush the aubergines slices with some olive oil and fry for 3-4 minutes on each side until lightly golden. Then divide the aubergine into 4 individual baking tins. Place the red pepper on top and then lay overlapping slices of courgette and tomato on the peppers. Season well and bake in the oven for 10-15 minutes until tender, but not mushy.
  • Meanwhile to cook the lamb, heat the remaining oil in a non-stick frying pan. Add the rosemary, thyme, garlic and butter, and cook over a medium heat until the butter is foaming.
  • Cover the cleaned lamb bones with foil and place the racks in the frying pan and sear the meat for 2-3 minutes on each side, basting with the juices occasionally. Transfer the pan to the hot oven and roast for approximately 5-6 minutes for pink meat, a little longer for well done.
  • Remove the lamb from the oven and leave to rest in a warm place for at least 15 minutes. Place the vegetables on the serving plates and remove the baking ring and place the meat alongside and drizzles with the pan juices.