This plated dish presents an array of colors and textures. At one side, the regal rack of lamb crowned with a golden crust. It's pink, juicy meat reveals itself when cut and invites from the center of the plate. On the other side, the ratatouille, a brilliant mélange of veggies forms a rainbow of soft, roasted vegetables, glistening with olive oil.

Herb Crusted Rack of Lamb with Ratatouille

Name: Herb Crusted Rack of Lamb with Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: grass-fed rack of lamb, 1, approx. 2 lbs frenched; garlic cloves, 3 minced; fresh rosemary, 2 tablespoons finely chopped; fresh thyme, 2 tablespoons finely chopped; olive oil, 2 tablespoons; Sea salt and freshly ground black pepper,; large eggplant, 1 cubed; zucchinis, 2 cubed; red bell pepper, 1 cubed; yellow bell pepper, 1 cubed; ripe tomatoes, 2 diced; onion, 1 finely chopped; garlic cloves, 4 whole; olive oil, 4 tablespoons; dried herbs de Provence, 1 teaspoon; Fresh basil leaves,; Sea salt and freshly ground pepper,

Category Main Course

Prep 20 minutes

Cook 45 minutes

Style French

Technique Roasting

Diet Friendly Paleo

Daily Recipe: March 02, 2024

Leaning into the Paleo principles, but with a bit of French flair, this Herb Crusted Rack of Lamb with Ratatouille uses simple ingredients to highlight the season and create an absolutely luxurious dish. It features fragrant rosemary, thyme and garlic combined with a grass-fed, bone-in rack of lamb, alongside a warm and hearty Ratatouille, brimming with eggplant, zucchinis, bell peppers and tomatoes.

Ingredients (for 4)

Grass-fed rack of lamb - 1, approx. 2 lbs - frenched
Garlic cloves - 3 - minced
Fresh rosemary - 2 tablespoons - finely chopped
Fresh thyme - 2 tablespoons - finely chopped
Olive oil - 2 tablespoons
Sea salt and freshly ground black pepper -
Large eggplant - 1 - cubed
Zucchinis - 2 - cubed
Red bell pepper - 1 - cubed
Yellow bell pepper - 1 - cubed
Ripe tomatoes - 2 - diced
Onion - 1 - finely chopped
Garlic cloves - 4 - whole
Olive oil - 4 tablespoons
Dried herbs de provence - 1 teaspoon
Fresh basil leaves -
Sea salt and freshly ground pepper -

Preparation

Step 1 - 🔥🌿🥣

Preheat your oven to 375°F (190°C) and in a bowl, combine the minced garlic, rosemary, thyme, and 2 tablespoons of olive oil.
Step 2 - 🐑👐🧂

Rub the prepared mixture all over the rack of lamb and season it with salt and pepper.
Step 3 - 🐑🥘⏲️

Place the lamb on a baking sheet, slide into the preheated oven and roast for 20-25 minutes depending on your preference for doneness.
Step 4 - 🍆🔥🍳

While roasting, prepare the ratatouille by heating 4 tablespoons of olive oil in a pan, adding a finely chopped onion and cooking it until it's softened.
Step 5 - 🍅🍆🍴

To the same pan, add whole garlic cloves, cubed eggplant, zucchinis, bell peppers and diced tomatoes. Season the mixture with Herbs de Provence, salt, and pepper, then cover and let it simmer, stirring occasionally over low heat for 30-40 minutes.
Step 6 - 🔪⏱️🐑

Upon removal from the oven, let the lamb rest for a few minutes before slicing between the bones.
Step 7 - 🐑🍽️😋

Serve the sliced rack of lamb on a plate, accompanied by a generous helping of ratatouille on the side.
Step 8 - 🍃🍽️🤤

Garnish the ratatouille with whole fresh basil leaves before serving.

Additional

This dish brings warmth and comfort during cold days. You can switch up the vegetables with other seasonal alternatives. While traditionally a summer dish in France, Ratatouille is just as enjoyable all year round. Plus, getting kids involved in the veggie chopping can really help spice up the meal prep!