1 rack of lamb, French-trimmed
2 tbsp vegetable oil
2 garlic cloves, bruised
1 sprig of thyme
1 shallot, peeled and roughly chopped
3/4 cup (150ml) veal stock
1/4 cup (50g) cold unsalted butter
Salt and pepper to taste
1 eggplant (aubergine)
2 zucchini (courgettes)
1 red pepper, peeled and deseeded
1 large onion, peeled
2 tomatoes, peeled and deseeded
1 bulb of new season garlic, chopped
1 sprig of thyme
2 bay leaves
2 tsp tomato paste
Salt and black pepper to taste
1. Preheat the oven to 430°F (220°C) and season the lamb. Heat the oil in an ovenproof pan on the hob and sear the lamb over a high heat, fat-side down, until golden. Turn over the meat and continue to cook for another 2-3 minutes.
2. Add the garlic, thyme, shallot, and butter to the pan, and baste the lamb. Then place the pan into the oven for around 12 minutes for a medium-rare lamb, making sure to baste the meat twice while it is in the oven. Take it out and leave the meat to rest in a warm place.
3. Drain the fat from the pan, add the shallot and cook gently over a moderate heat. When it is soft, add the stock and boil until syrupy. Remove the garlic and thyme, then whisk in the cold butter to finish the sauce. Carve the lamb and serve with ratatouille and roast potatoes.
1. Dice the eggplant, zucchini, pepper, onion and tomatoes — large or small, as you prefer — keeping them in separate piles. Heat about 1 tbsp of olive oil in a pan over a high heat until they turn golden brown, except the tomatoes, individually, then drain them in a colander. When frying the peppers, add the garlic to the pan, and fry it very briefly.
2. Return all the vegetables to a large pan and add the diced tomatoes, garlic, thyme, bay leaves and tomato paste. Season and gently cook over a low-medium heat until all the vegetables are tender and retain their shape and bite. If you prefer, you can place the pan in an oven at 400°F (200°C) for 20 minutes.