PiNOAH - Spätburgunder trocken

Ingredients

• 800 gRack of lamb
• 2 sprigsRosemary
• 2 sprigsThyme
• 3 piecesGarlic cloves
• 50 gBreadcrumbs
• 40 gButter
• 2 tspDijon mustard
• 1 pieceEggplant
• 1 pieceZucchini
• 1 pieceRed bell pepper
• 1 pieceYellow bell pepper
• 400 gDiced tomatoes
• 4 tbspOlive oil
• 1 tspSalt
• 0,5 tspPepper

Preparation

1. 1Cut the eggplant, zucchini, and bell peppers into approx. 1 cm cubes, and finely chop the garlic and herbs.
2. 2For the herb crust, thoroughly mix half of the chopped herbs with breadcrumbs, softened butter, salt, and pepper.
3. 3Trim any silver skin from the rack of lamb, season with salt and pepper, and sear on all sides in a hot pan with olive oil until well browned.
4. 4Remove the meat from the pan, brush the top thinly with Dijon mustard, and press the herb mixture evenly onto it.
5. 5Roast the rack of lamb in a preheated oven at 180 degrees Celsius top/bottom heat for approx. 15-18 minutes until medium-rare.
6. 6In the meantime, sauté the prepared vegetables vigorously in olive oil, add the garlic, and briefly roast.
7. 7Add the diced tomatoes and remaining herbs to the vegetables, season with salt and pepper to taste, and let simmer gently for 10 minutes.
8. 8Let the rack of lamb rest for 5 minutes before carving, then slice between the bones and serve on the ratatouille.