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Oregano & lemon lamb racks on ratatouille
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 1 red onion, halved, coarsely chopped
  • 1 medium (about 300g) eggplant, ends trimmed, cut into 2cm pieces
  • 1 medium (about 200g) red capsicum, halved, deseeded, cut into 2cm pieces
  • 1 large (about 200g) green zucchini, halved lengthways, cut into 1cm-thick slices
  • 125ml (1/2 cup) dry red wine
  • 2 x 400g cans diced tomatoes
  • 62.50 ml finely chopped fresh oregano
  • Salt & freshly ground black pepper
  • 2 lamb racks (8 cutlets on each rack), racks cut in half, excess fat trimmed
  • 20.00 ml finely shredded lemon rind
Instructions:
  • In a large frying pan, heat 2 tablespoons of oil until shimmering. Sauté the onion and garlic, stirring occasionally, for about 3 minutes until soft. Stir in the eggplant and cook for 5 minutes until golden. Finally, add the capsicum and zucchini, stirring for 2 more minutes.
  • Pour in the wine and allow it to come to a boil. Lower the heat to medium and let it simmer, uncovered, for 5 minutes. Add the tomatoes and simmer, partially covered, stirring occasionally, for 45 minutes or until the vegetables are tender. Take the pot off the heat and mix in half of the oregano. Season with salt and pepper.
  • Preheat your oven to 190°C. In a hot frying pan with the remaining oil, sear the lamb for 1 minute on each side until golden. Then, transfer the lamb to a roasting pan, season with salt and pepper, and roast in the oven for 15 minutes for medium-rare or until your preferred doneness. Let it rest, covered with foil, for 5 minutes before serving.
  • Mix together the leftover oregano and lemon zest in a bowl. Serve the ratatouille on plates, then place the lamb on top and garnish with the oregano mixture.

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