Saddle of Lamb with Ratatouille and Basil Oil

Name: Saddle of Lamb with Ratatouille and Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon pure olive oil; 1 trimmed saddle of lamb, about 3 pounds, cut into 4 equal pieces; 2 tablespoons olive oil; 1/2 cup thinly sliced onion; 1/2 cup thinly sliced carrot; 3 tablespoons thinly sliced wild mushroom stems or 6 medium domestic mushrooms, thinly sliced; 2 cloves garlic, peeled and sliced thin; 1 sprig fresh thyme; 1 bay leaf; 6 parsley stems; 1 tablespoon black peppercorns; 6 cups lamb stock; Kosher salt and freshly ground black pepper; 2 cups Ratatouille; 3 cups lamb sauce (recipe above); 4 tablespoons Basil Oil

Servings: persons

1 tablespoon pure olive oil
1 trimmed saddle of lamb, about 3 pounds, cut into 4 equal pieces
2 tablespoons olive oil
1/2 cup thinly sliced onion
1/2 cup thinly sliced carrot
3 tablespoons thinly sliced wild mushroom stems or 6 medium domestic mushrooms, thinly sliced
2 cloves garlic, peeled and sliced thin
1 sprig fresh thyme
1 bay leaf
6 parsley stems
1 tablespoon black peppercorns
6 cups lamb stock
Kosher salt and freshly ground black pepper
2 cups Ratatouille
3 cups lamb sauce (recipe above)
4 tablespoons Basil Oil

1
For the lamb sauce:
2
In a large skillet, heat the olive oil over medium-high heat until just smoking.
3
Add the onion, carrot, mushroom stems, and garlic, and saute for 5 minutes, or until barely tender.
4
Add the herbs, peppercorns, and lamb stock, bring to a boil, and cook until reduced by about half.
5
Taste and adjust the seasonings.
6
Remove the bay leaf.
7
For the lamb:
8
Preheat the oven to 450F.
9
In a large ovenproof skillet, heat the oil over high heat until just smoking sear the lamb on all sides.
10
Transfer the pan to the oven and roast, meaty-side up, 5 minutes for rare, 6 to 7 minutes for medium, or 8 minutes for well done.
11
Allow to rest 5 minutes before carving.
12
To serve:
13
Mound the ratatouille in the center of 4 serving plates.
14
Slice the lamb thin and fan it over the ratatouille.
15
Spoon 3 to 4 tablespoons of sauce around the lamb and drizzle about 1 tablespoon of basil oil around that.
16
Variations:
17
For lamb sauce, substitute Roasted Garlic-Black Olive Oil combined with a little basil or rosemary oil.
18
For basil oil, substitute Rosemary Oil.
19
For an elegant presentation, mold the ratatouille in a 5-inch ring and arrange the sliced lamb on top.

812

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 tablespoon pure olive oil, 1 trimmed saddle of lamb, about 3 pounds, cut into 4 equal pieces, 2 tablespoons olive oil, 1/2 cup thinly sliced onion, and more.

Yes, Saddle of Lamb with Ratatouille and Basil Oil 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!