Crumbed lamb rack with slow-cooked ratatouille

Crumbed lamb rack with slow-cooked ratatouille

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/2 cup dried wholemeal breadcrumbs
1 garlic clove, crushed
2 tablespoons parsley, chopped
pinch dried oregano
1 lemon, zested
2 tablespoons olive oil
1 tablespoon water
sea salt and black pepper
4 x 3-cutlet racks french-trimmed lamb cutlets
1 1/2 tablespoons dijon mustard

Ratatouille

Quantity Ingredient
1 tablespoon olive oil
2 garlic cloves, crushed
2 red capsicums, diced
2 zucchini, diced
1 eggplant, diced
400g tinned crushed tomatoes
1/2 cup basil leaves
1/2 cup parsley leaves

Method

  1. To make the ratatouille, heat the oil in a heavy-based pan over a low–medium heat. Add the garlic, capsicum, zucchini and eggplant, and cook gently, stirring constantly, for 5 minutes. Add the tomatoes, bring to the boil, then reduce the heat and simmer, uncovered, for 20 minutes until most of the liquid has evaporated.
  2. Preheat oven to 180°C.
  3. Combine the breadcrumbs, garlic, herbs and lemon zest in a bowl. Stir through the olive oil and water, and season to taste.
  4. Sear the lamb racks in a hot frypan until well browned. Brush the mustard over the lamb and press the flavoured breadcrumbs onto each rack. Bake for 20 minutes or until cooked to your liking. Let rest, lightly covered with foil, for 5–7 minutes.
  5. Stir the fresh herbs through the ratatouille. To serve, divide the ratatouille between the plates and place a lamb rack on top.

Note

  • Ratatouille is also great served as a pasta sauce. Alternatively, to serve it as a vegetarian meal, add a tin of rinsed chickpeas and 1⁄2 cup pitted olives.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
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