Roasted Lamb Recipe
Half-rack lamb served with a traditional ratatouille and rosemary-wine sauce
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Ingredients
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Lamb
Ratatouille
Rosemary-Wine Sauce
Method
Prepare the Lamb
- 1
Marinate the Lamb
In a bowl, mix together olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Rub this mixture all over the half-rack of lamb. Cover and marinate in the refrigerator for at least 1 hour or overnight for better flavor.
- 2
Roast the Lamb
Preheat your oven to 400°F (200°C). Place the marinated lamb in a roasting pan and roast for about 25-30 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 10 minutes before slicing.
Prepare the Ratatouille
- 3
Chop the Vegetables
Dice the eggplant, zucchini, red and yellow bell peppers, onion, and tomatoes into bite-sized pieces.
- 4
Cook the Ratatouille
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add the eggplant and cook for 5 minutes. Then add zucchini, bell peppers, and tomatoes. Season with salt, black pepper, and fresh basil. Cook for another 15-20 minutes, stirring occasionally, until the vegetables are tender.
Prepare the Rosemary-Wine Sauce
- 5
Make the Sauce
In a saucepan over medium heat, combine red wine, chicken broth, and chopped fresh rosemary. Bring to a simmer and let it reduce for about 10-15 minutes until slightly thickened.
- 6
Finish the Sauce
Remove from heat and whisk in butter. Season with salt and black pepper to taste.
