Provencal Herb-Crusted Lamb with Ratatouille Medley

Name: Provencal Herb-Crusted Lamb with Ratatouille Medley
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds rack of lamb (frenched); 2 tablespoons olive oil; 3 cloves garlic (minced); 2 tablespoons Dijon mustard; 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 cup breadcrumbs (fresh); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 medium eggplant (diced); 1 medium zucchini (diced); 1 medium bell pepper (chopped); 1 medium onion (chopped); 2 cloves garlic (minced); 4 medium tomatoes (diced); 2 tablespoons olive oil; 1 teaspoon herbes de Provence; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

StandardFrenchDinnerElegantRusticSeasonal

⏱️ 40m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A delightful combination of tender herb-crusted lamb paired with a vibrant ratatouille medley, capturing the essence of French provincial cooking.

Macronutrients per serving

110

grams

Protein

45.0g 41%

Fat

40.0g 36%

Carbs

25.0g 23%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

🔺 Iron

30% DV

Essential for blood production

🌾 Fiber

28% DV

Aids in digestion

☀️ Vitamin A

20% DV

Important for vision and immune health

✦ Antioxidants

Rich in

Protects cells from damage

Ingredients

Lamb Ingredients

2 pounds rack of lamb frenched
2 tablespoons olive oil
3 cloves garlic minced
2 tablespoons Dijon mustard
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
1 cup breadcrumbs fresh
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Ratatouille Ingredients

1 medium eggplant diced
1 medium zucchini diced
1 medium bell pepper chopped
1 medium onion chopped
2 cloves garlic minced
4 medium tomatoes diced
2 tablespoons olive oil
1 teaspoon herbes de Provence
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Instructions

1 Preheat the oven to 400°F (200°C).
2 Season the lamb racks with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the lamb until browned on all sides. Remove from the skillet and set aside.
3 In a small bowl, combine minced garlic, Dijon mustard, rosemary, and thyme. Spread the mixture evenly over the lamb racks.
4 Press breadcrumbs onto the mustard-coated lamb, ensuring an even crust.
5 Place the lamb racks in a roasting pan and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 10 minutes before carving.
6 While the lamb is roasting, prepare the ratatouille. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
7 Add eggplant, zucchini, and bell pepper to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
8 Stir in tomatoes, herbes de Provence, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender and the flavors meld together.
9 Carve the lamb into chops and serve alongside the ratatouille medley. Garnish with fresh herbs if desired.