Rack of Lamb with Homemade Adjika and Vegetable Ratatouille
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
Rack of Lamb with Homemade Adjika and Vegetable Ratatouille
Ingredients
- Eggplants - 3.5 oz
- Rack of Lamb - 16.2 oz
- Courgette - 3.5 oz
- Orange Bell Peppers - 7.1 oz
- Onion - 2.1 oz
- Garlic - 3 cloves
- Rosemary - 0.2 oz
- Cilantro - 0.2 oz
- Safflower Oil - 1 fl oz
- Crushed Tomatoes in Their Own Juice - 4.2 oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Add 2 minced cloves of garlic and rosemary to 30 ml of olive oil.
Step 2
Cut the lamb rack into 8 pieces and sear on a hot grill pan in sunflower oil for 1 minute on each of the 3 sides, season with salt and pepper.
Step 3
Drizzle with half of the garlic-rosemary oil and bake in a preheated oven at 356°F for 2 minutes.
Step 4
Sauté 1/4 of the bell pepper and set it aside.
Step 5
Dice the remaining vegetables into 2x2 cm cubes and sauté in the remaining garlic-rosemary oil for 3–4 minutes, season with salt and pepper.
Step 6
Blend the tomatoes in their own juice, 1/4 of the bell pepper, a clove of garlic, and cilantro, season with salt and pepper.
Step 7
Place the finished rack of lamb next to the ratatouille, pour the sauce into a gravy boat, and serve with the meat.
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