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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, May 6, 2012

Roasted rack of New Zealand lamb with ratatouille and mint persillade by Steven Dolby














(Serves 2 people)
INGREDIENTS
RATATOUILLE
160g Zucchini
1 Red pepper
320g Campari tomatoes
1 Medium yellow onion
170g Eggplant
Fresh thyme (good pinch)
Olive oil (enough to coat the ratatouille)
1 Tbsp balsamic vinegar
2 Tsp herbes de provence
Salt & ground black pepper (to taste)
PERSILLADE
4g Fresh mint
7g fresh Italian flat leaf parsley
2 cloves garlic
1/4 Cup red wine vinegar
1/4 Cup E V olive oil
Salt & ground black pepper (to taste)
(Put in the fridge 15 minutes)
OTHER INGREDIENTS
1/2 Rack of lamb (4 ribs frenched)
(I cooked the lamb at 400f for about 20 minutes)


© STEVEN DOLBY   



4 comments:

  1. How come you don't link or embed the recipes to the you tube video?

    ReplyDelete
  2. I do..look in the description box.

    ReplyDelete
  3. My apologies, it was my network.
    I Love your food!!!!!

    ReplyDelete