Rack of lamb à la provençale, niçoise ratatouille, red wine reduction

Mains, Lamb

Rack of lamb with herb crust served with a Provencal ratatouille prepared with eggplant, zucchini, pepper and tomato topped with a red wine reduction.


Recipe for 4 persons

For the lamb

4 Unit(s)
Lamb rack (2 chops)
2 Sprig(s)
1 Sprig(s)
2 Sprig(s)
60 Ml
Japanese breadcrumbs (panko)

For the ratatouille

1 Unit(s)
1 Unit(s)
1 Unit(s)
1 Unit(s)
Red pepper
1 Unit(s)
Green pepper
2 Unit(s)
Italian tomatoes
2 Sprig(s)
2 Clove(s)

For the wine reduction

500 Ml
Red wine
500 Ml
Veal demi-glace
  • Salt and pepper
  • Olive oil
  • Vegetable oil

Preparation time: 50 min

Preheat your four at 400 °F

  • General preparation

    Chop the onion. Cut all vegetables into small cubes the same size. Finely chop the garlic, half the thyme the parsley and the rosemary.

  • Sauce preparation

    In a saucepan, reduce the red wine and demi-glace to 3/4.

  • Ratatouille preparation

    Sauté separately eggplant, zucchini, onion, peppers and tomatoes in olive oil, put them all together in a saucepan, add 2 sprigs of thyme, ½ teaspoon chopped garlic and simmer 30 to 40 minutes over low heat, stirring occasionally so the vegetables do not stick to the bottom of the pan.

  • Rack of lamb preparation

    Assemble the thyme, parsley and rosemary and breadcrumbs, with a drizzle of olive oil and season with salt and pepper. Season your racks of lamb and sear them over high heat for 2 minutes on each side in a hot pan with a drizzle of vegetable oil, then place a little of the mixture on the back of the square, put them in a baking tray. Cook the lamb from 12 to 15 minutes until medium.

  • To serve

    On your plate, place cookie cutter in the middle and place a spoonful of ratatouille, cut the lamb and arrange 2 ribs around the ratatouille, top with a dash of red wine reduction.

Lamb from Québec is a delicate meat, we recommend that you use a thermometer to check the internal temperature reaches 63ºC (140ºF) for optimal results.

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