Rack of Lamb Find out how to make a Roasted Rack of Lamb with Ratatouille and Fire-Roasted Tomato Vinaigrette with this food and wine pairing recipe from Silver Oak. Silver Oak Recipes: Rack of Lamb American pairing wine with lamb, red wine lamb recipe, cabernet pairing with lamb
Rack of Lamb

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:

  1. Cut each lamb rack in half. Place in a large baking dish, pour the marinade over and thoroughly coat.
  2. 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:

  1. Grill or broil the tomatoes until charred black. Peel away the skin and transfer the tomatoes to a food processor.
  2. Add the oil, vinegar, and salt and process until smooth. Keep warm.

Cook the Lamb:

  1. Preheat the oven to 300°F.
  2. 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.
  3. Sear each lamb rack until golden brown, then place on a rimmed baking sheet and transfer to the oven.
  4. Cook until an internal temperature of 125°F is reached for medium rare, 10 to 15 minutes, depending on the size of the racks.
  5. Remove from the oven and let rest for 15 minutes.

Make the Ratatouille:

  1. Increase the oven temperature to 425°F.
  2. Combine the zucchini, squash, onion, eggplant, and olive oil in a large bowl. Season with salt and pepper and stir to combine.
  3. 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.
  4. 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.

Silver Oak Recipes: Rack of Lamb

Wine Pairings

Shop our winery exclusive offerings for a perfect paired meal.

You might also like