Rack of lamb à la provençale, niçoise ratatouille, red wine reduction
Rack of lamb with herb crust served with a Provencal ratatouille prepared with eggplant, zucchini, pepper and tomato topped with a red wine reduction.
IngredientsRecipe for 4 persons
For the lamb
For the ratatouille
For the wine reduction
- 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.