Main content

Roasted Lamb Rack with Asian Ratatouille

As seen on Episode 20 of Simply Ming, guest chef Michael Ruhlman shares a delicious lamb recipe.



  • 1.

    Make the spice rub: combine the coriander, cumin and smoked sea salt and generously season the lamb on both sides.

  • 2.

    To a hot cast iron skillet over high heat, add the oil, then the lamb, cooking about 3-4 minutes per side until the meat is golden brown. Transfer the chops to a plate to rest.

  • 3.

    In the same pan over medium-high heat, add the garlic, ginger, onion, fermented black beans and cook for about one minute until the aroma is apparent.

  • 4.

    Add the eggplant, tomatoes and zucchini and season well with kosher salt and freshly ground black pepper. Cook about 5 -7 minutes until vegetables are softened.

  • 5.

    Meanwhile, in a small bowl, combine the basil leaves, salt, pepper and olive oil. Reserve.

  • 6.

    To plate: Place the ratatouille in the center of the plate, and top with the chops, bones pointing in. Be sure to pour the accumulated juices on top of the lamb and ratatouille. Top with the basil salad and serve.


Beverage Pairing: Chateau Greysac Bordeaux

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roasted Lamb Rack with Asian Ratatouille .


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine