Grilled Rack of Lamb with Herb Crust and Ratatouille

Ingredients

• 2 racks of lamb (6–8 ribs each), Frenched
• 2 tbsp Dijon mustard
• Herb crust:
• 4 tbsp breadcrumbs
• 2 tbsp parsley, finely chopped
• 1 tbsp rosemary, finely chopped
• 2 garlic cloves, finely grated
• 2 tbsp olive oil
• Flaky sea salt
• Ratatouille:
• 1 aubergine, in 2cm dice
• 2 courgettes, in 2cm dice
• 1 red pepper, in pieces
• 1 yellow pepper, in pieces
• 400g cherry tomatoes
• 4 garlic cloves, crushed
• 3 tbsp olive oil
• Fresh basil
• Flaky sea salt, black pepper

Method

1. 11. Heat the oven to 200°C.
2. 22. Ratatouille: toss all vegetables with olive oil, garlic, salt, and pepper. Roast on a tray 30 minutes until soft and caramelised. Stir in basil.
3. 33. Sear the racks in a hot pan 2 minutes per side. Brush the meat side with mustard.
4. 44. Mix breadcrumbs, herbs, garlic, olive oil, and salt. Press onto the mustard side.
5. 55. Roast in the oven 15–18 minutes for medium-rare (56°C in the centre).
6. 66. Rest 10 minutes. Cut into individual ribs.
7. 77. Serve on a bed of ratatouille.