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Lamb Rack with Ratatouille

Recipe by Anna Gare from Quickies In My Kitchen

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Watch as Anna Gare prepares a one tray roasted lamb rack recipe with delicious roasted vegetables.

Serves 4 to 6

Ingredients

Lamb

2 racks of lamb, trimmed
3 teaspoons garlic, finely chopped
1 tablespoon of rosemary, finely chopped
1 table spoon of thyme, finely chopped
1 teaspoon lemon zest
Drizzle of olive oil
salt & pepper

Ratatouille

10 tomatoes , cubed
1 medium eggplant, cubed
1 medium zucchini, cubed
2 yellow capsicum, cubed
2 red onions, chopped
10 garlic cloves, peeled and whole
Thyme, rosemary and oregano, finely chopped
salt and pepper
Drizzle olive oil
Fresh parsley, chopped

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Method

Lamb

Mix the ingredients together for the marinade in bowl.
Scour the upper side of the lamb rack and rub the marinade all over.

Ratatouille

Place the lamb racks in centre of big non-stick baking tray and surround it with the vegetables.
Drizzle olive oil over vegies and bake all together in a preheated 200 degree C oven, for 30-40 mins.
Allow for meat to rest for five minutes before serving and sprinkle freshly chopped parsley over ratatouille.

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Recipe Rating

What do you think?

IR 8 months ago

I add a bit of stock to my ratatouille and a pinch of cinnamon, everyone always asks me for the recipe, wondering what that special taste is. I think it also helps that all the vegies are from my father in laws vegie patch!

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Laurie22 November 2010

Never cooked or even eaten Ratatouille, is now one of my favourites. Fantastic flavour and so easy

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Krystyna Cooks May 2010

I absolutely LOVE Ratatouille as we have it hot when I first make it then we eat it cold throughout the week. I make mine from a recipe from the FOOD NETWORK site..mine is a tweaked version from the American chef the late great CRAIG CLAIBORNE whose book THE CHINESE COOKBOOK co written with Virginia Lee is where I first learnt how to cook chinese. I just put all my vegetables, Onion, Garlic, Zuchinni, Eggplant & Red Capsicum...all chopped with a large can of chopped Tomatoes into a saucepan with Oil & cook till tender about 20 minutes. The only spices I use are salt & pepper..It couldn't be easier

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- Krystyna Cooks September 2011
  
  Sorry I do add a few more spices, I love to add FRESHLY GRATED NUTMEG, a pinch of CRUSHED DRIED HOT CHILLIES, good pinch DRIED FENNEL SEED and MOST IMPORTANTLY I HAVE ALWAYS ADDED ITALIAN HERB MIX ( about A GOOD DESSERTSPOON) & because my partner MARK has a sweet tooth I add a good SLURP of Heinz TOMATO SAUCE from the bottle followed by a dessert spoon of white sugar but be stingy with that. I find it best to BUY THE SPICES in the packets HOYTS brand is what i get as it is always cheaper & if you don't use spices often this way they DO NOT GET STALE. I keep my spices in the refrigerator door BUT if you can't A GOOD WAY TO KEEP THE WEEVILS OUT of FLOUR , ROLLED OATS, SPICES in fact anything is to USE DRIED BAY LEAF Simply just throw it into your flour, oats it WILL NOT CHANGE THE TASTE of it at all
  
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ivan21 May 2010

Quick , easy & healthy, thanks!

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