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