Des Cahill dishes up a delicious main course of Lamb and vegetables.
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.
