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   



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

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