Provencal Herb-Crusted Lamb with Ratatouille Relish

Ingredients

• 1 rack lamb, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon rosemary, chopped
• 1 tablespoon 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 red bell pepper, diced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can diced tomatoes, drained
• 1 tablespoon basil, chopped
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 400°F (200°C). Prepare the lamb by trimming excess fat and patting dry with paper towels.
2. 02
   In a bowl, combine garlic, rosemary, thyme, breadcrumbs, salt, and pepper. Mix well.
3. 03
   Rub the lamb with olive oil. Press the herb mixture onto the lamb, ensuring it adheres evenly.
4. 04
   Place the lamb on a roasting pan. Roast in the oven for 25-30 minutes or until it reaches your desired doneness.
5. 05
   While the lamb is roasting, prepare the ratatouille relish. Heat olive oil in a large skillet over medium heat.
6. 06
   Add onion and garlic to the skillet. Sauté until the onion is translucent.
7. 07
   Add eggplant, zucchini, and red bell pepper. Cook until softened, about 8-10 minutes.
8. 08
   Stir in the diced tomatoes, basil, oregano, salt, and pepper. Simmer for 5-7 minutes, allowing flavors to meld.
9. 09
   Remove the lamb from the oven and let it rest for 5-10 minutes before slicing.
10. 10
    Serve the lamb slices with a generous spoonful of ratatouille relish on the side.