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
How come you don't link or embed the recipes to the you tube video?
ReplyDeleteI do..look in the description box.
ReplyDeleteMy apologies, it was my network.
ReplyDeleteI Love your food!!!!!
No problem..thank you :)
ReplyDelete