Preview

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.

Note

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.

Ingredients

Recipe for 4 persons

For the lamb

4 Unit(s)

Lamb rack (2 chops)

2 Sprig(s)

Thyme

1 Sprig(s)

Rosemary

2 Sprig(s)

Parsley

60 Ml

Japanese breadcrumbs (panko)

For the ratatouille

1 Unit(s)

Onion

1 Unit(s)

Eggplant

1 Unit(s)

Zucchini

1 Unit(s)

Red pepper

1 Unit(s)

Green pepper

2 Unit(s)

Italian tomatoes

2 Sprig(s)

Thyme

2 Clove(s)

Garlic

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.

Cooking schedule