Provencal Herb-Crusted Lamb with Ratatouille Medley

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 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 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   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. 03
   In a small bowl, combine minced garlic, Dijon mustard, rosemary, and thyme. Spread the mixture evenly over the lamb racks.
4. 04
   Press breadcrumbs onto the mustard-coated lamb, ensuring an even crust.
5. 05
   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. 06
   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. 07
   Add eggplant, zucchini, and bell pepper to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
8. 08
   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. 09
   Carve the lamb into chops and serve alongside the ratatouille medley. Garnish with fresh herbs if desired.