Rack of Lamb
With Ratatouille and Fire-Roasted Tomato Vinaigrette
This recipe takes the classic ratatouille and elevates it to a refined version. It’s easy-to-assemble recipe and perfect for a summer meal. Ask your butcher to french your rack of lamb.
Serves 6 / Prep Time: / Total Time:
Marinate the Lamb:
- Cut each lamb rack in half. Place in a large baking dish, pour the marinade over and thoroughly coat.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Remove from the refrigerator 30 minutes before cooking.
Make the Roasted Tomato Vinaigrette:
- Grill or broil the tomatoes until charred black. Peel away the skin and transfer the tomatoes to a food processor.
- Add the oil, vinegar, and salt and process until smooth. Keep warm.
Cook the Lamb:
- Preheat the oven to 300°F.
- Remove the lamb racks from the marinade and season with salt and pepper. Heat the canola oil in a large sauté pan over high heat.
- Sear each lamb rack until golden brown, then place on a rimmed baking sheet and transfer to the oven.
- Cook until an internal temperature of 125°F is reached for medium rare, 10 to 15 minutes, depending on the size of the racks.
- Remove from the oven and let rest for 15 minutes.
Make the Ratatouille:
- Increase the oven temperature to 425°F.
- Combine the zucchini, squash, onion, eggplant, and olive oil in a large bowl. Season with salt and pepper and stir to combine.
- Spread the vegetables on a rimmed baking sheet and roast in the oven until the vegetables are tender and light golden, about 10 minutes. Transfer to a bowl, add the basil and ¼ cup vinaigrette and stir to combine.
- Spoon the ratatouille on individual serving plates. Slice each lamb rack into individual rib chops and arrange on each plate. Drizzle with the remaining vinaigrette and serve immediately.