Oven Roasted Rack of Lamb, Roasted Vegetables Ratatoulli
2 lamb racks
1/2 cup extra-virgin olive oil,
2 garlic cloves, minced
2 sprigs rosemary, chopped
6 sprigs thyme, chopped
4 sprigs thyme, for garnish
salt and pepper to taste
2 T olive oil
2 cloves garlic, minced
1 large onion, chopped
1 small eggplant, cubed
1 green bell peppers, diced
1 red bell peppers, diced
4 large tomatoes, diced
3 small zucchini, cubed
1 / 16 oz can white cannelloni beans
2 leaves basil, chopped
2 sprigs thyme, chopped
2 t fresh parsley, chopped
1. In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and
onions and cook, stirring often, until softened, about 6 to 7 minutes.
2. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for
10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 20
minutes, or until done.
3. Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut
the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic,
rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse
black pepper over all. Wrap well and marinate the racks for 2-4 hours.
4. Remove the lamb from the marinade and scrape off as many herbs as possible.
In a skillet pan sear lamb for 3 minutes on each side then place in a preheat 400 F oven.
Make sure the fat side of the lamb is up, cook for about 20 minutes.
5. To serve, spoon the hot ratatoulli in the center of the serving plate, cut each lamb rack
into 2 equal pieces, 2 bones per chop and stand on top of the ratatoulli, as shown, garnish
with fresh chopped parsley and a sprig of thyme.
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