Provençal Herb-Crusted Rack of Lamb with Seasonal Ratatouille

Ingredients

• 2 racks lamb, frenched
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 3 tablespoons Provençal herbs, minced
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups tomatoes, chopped
• 3 tablespoons olive oil
• 1 teaspoon herbes de Provence
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a small bowl, combine minced garlic, Provençal herbs, sea salt, and black pepper. Set aside.
3. 03
   Rub the lamb racks with olive oil and Dijon mustard. Press the herb mixture onto the lamb to form a crust.
4. 04
   Place the lamb racks in a roasting pan and roast in the oven for 20-25 minutes for medium-rare, or until desired doneness is achieved.
5. 05
   While the lamb is roasting, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
6. 06
   Add minced garlic, diced eggplant, zucchini, and bell pepper to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
7. 07
   Stir in chopped tomatoes, herbes de Provence, sea salt, and black pepper. Simmer the ratatouille for an additional 10-15 minutes until the vegetables are tender.
8. 08
   Remove the lamb from the oven and let it rest for 5-10 minutes before slicing.
9. 09
   Serve the herb-crusted lamb slices with a generous portion of ratatouille on the side.