Baked Lamb Rack with Vegetables

Ingredients

• 2 lamb racks about 650 g each (prepared by butcher)
• Salt
• Pepper (freshly ground)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 eggplant
• 1 Zucchini
• 10 tbsp olive oil
• 80 ml balsamic vinegar
• 200 g tomatoes
• 80 g black olives (pitted)
• 2 thyme sprigs
• 0.5 bunch Basil
• 3 dried tomatoes
• 70 g wheat bread crumbs (freshly grated)
• 1 Garlic clove
• 2 tbsp butter

Instructions

1. 1.

   Carefully remove all skins and tendons from the lamb racks, season the meat with salt and pepper, and place in the refrigerator.

2. 2.

   For the bell pepper vegetables cut each pepper in half, remove stems and seeds, lay halves skin-side up in a preheated oven at 250°C. When the skin browns and blisters, remove, let cool slightly, then slice into 1 cm strips.

3. 3.

   Wash eggplant and zucchini, trim, slice into 0.5 cm thick rounds, fry portions in 3 tbsp olive oil until golden, set aside on a plate. Sauté bell pepper strips briefly in the same pan, then add them. Drizzle with balsamic vinegar and 2 tbsp olive oil, season with salt and pepper, and let rest for about 30 minutes.

4. 4.

   Simmer tomatoes: blanch, peel, halve, core, dice. Cook in 2 tbsp olive oil for about 7 minutes, season with crushed garlic, salt, and pepper, set aside.

5. 5.

   Reserve some olives, chop dried tomatoes, thyme, and basil, mix into tomato cubes, then add enough bread crumbs to make a spreadable mixture; season with salt and pepper.

6. 6.

   Preheat grill. In a pan, bring remaining oil and butter to a boil. Sear lamb racks briefly on all sides so the interior remains slightly pink. Arrange side by side in a long, fireproof dish, brush with tomato-olive crust, then bake under a hot grill or in a 250°C oven at high heat until golden brown.

7. 7.

   Remove and let rest for a moment.

8. 8.

   Distribute bell pepper vegetables onto four preheated plates. Slice the lamb and arrange on top of the vegetables, garnish with reserved olives, and serve.