Roasted Rack of Lamb with Ratatouille and a Tarrago

Name: Roasted Rack of Lamb with Ratatouille and a Tarragon Lamb Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 green zucchini, diced; 2 yellow zucchini, diced; 2 Japanese eggplants, diced; 2 yellow bell peppers, diced; 2 red bell peppers, diced; Olive oil; 2 tablespoons chopped garlic; 1 brown onion, diced; 2 tomatoes, peeled, seeded and diced; 1/4 to 1/2 cup tomato paste; 3 (6 rib) lamb racks, fat trimmed, skin removed; 2 cups lamb stock; 2 tablespoons butter; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped parsley; 2 tablespoons chopped basil

Servings: persons

2 green zucchini, diced
2 yellow zucchini, diced
2 Japanese eggplants, diced
2 yellow bell peppers, diced
2 red bell peppers, diced
Olive oil
2 tablespoons chopped garlic
1 brown onion, diced
2 tomatoes, peeled, seeded and diced
1/4 to 1/2 cup tomato paste
3 (6 rib) lamb racks, fat trimmed, skin removed
2 cups lamb stock
2 tablespoons butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped parsley
2 tablespoons chopped basil

1
Preheat oven to 500 degrees F.
2
Separately, saute the green zucchini, yellow zucchini, eggplant, yellow bell peppers and red bell peppers, in a hot pan with olive oil for 2 minutes, mixing often.
3
Combine the vegetables in a bowl.
4
Heat a large saucepot.
5
Sweat the garlic and onions in olive oil.
6
Add tomatoes and tomato paste and cook for 3 minutes over moderate heat.
7
Add the rest of the pre-cooked vegetables and mix.
8
Season with salt and pepper to taste, and cook for about 10 minutes on low heat, or until just a slight crunch remains in the vegetables.
9
Keep warm.
10
Heat a large saute pan.
11
Season the lamb racks with salt and pepper.
12
Add olive oil to the hot pan and sear the lamb racks on each side for 1 1/2 minutes.
13
Transfer lamb to a roasting pan and place in the oven.
14
Cooking time is 10 minutes for rare, 13 for medium rare, 16 for medium and 20 minutes for well done.
15
Remove lamb and let rest for at least 10 minutes, but no longer than 15 minutes.
16
While lamb is cooking, heat stock to a boil and add 2 tablespoons butter.
17
Whisk until butter has disappeared.
18
Add tarragon.
19
Heat 6 plates.
20
Reheat ratatouille.
21
Add 3 tablespoons olive oil and chopped basil and parsley.
22
In the center of the plates, put a nice sized spoon of ratatouille.
23
Slice the lamb and arrange 3 lamb chops around the vegetables and circle with the sauce.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 green zucchini, diced, 2 yellow zucchini, diced, 2 Japanese eggplants, diced, 2 yellow bell peppers, diced, and more.

Yes, Roasted Rack of Lamb with Ratatouille and a Tarragon Lamb Jus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Rack of Lamb with Ratatouille and a Tarragon Lamb Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions