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