Lamb Chops with Herb Crust and Ratatouille

Ingredients

• 2 Garlic cloves
• 3 onions
• 2 red bell peppers
• 2 Zucchini
• 1 eggplant
• 4 tbsp olive oil
• 100 ml dry red wine
• 1 can tomatoes (ca. 400 ml)
• 200 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 1 tbsp dried oregano
• 1 tsp dried lavender
• 1 tsp dried thyme
• 1 lamb rack (ca. 700 g with bone)
• 120 g breadcrumbs
• 2 tbsp freshly chopped parsley
• 1 tbsp softened butter
• 1 tsp Mustard
• 4 rosemary sprigs
• 4 lavender sprigs

Instructions

1. 1.

   For the ratatouille, peel and finely dice the garlic and onions. Wash the bell peppers, halve them, remove seeds and white membranes, and cut into 1 cm cubes. Dice the zucchini and eggplant similarly. Heat 2 tbsp oil in a pot and sauté the onion and garlic until translucent. Add the remaining vegetable cubes, cook briefly, deglaze with red wine, then add tomatoes and vegetable broth.

2. 2.

   Season with salt, pepper, oregano, lavender, and thyme; simmer for 25 minutes over medium heat. Preheat the oven to 200°C. Rinse the lamb rack, pat dry, season with salt and pepper. In a pan, heat remaining oil and sear the rack on all sides for 7–10 minutes. Transfer to a parchment-lined baking sheet and bake in the preheated oven for about 10 minutes.

3. 3.

   For the herb crust, mix breadcrumbs, parsley, butter, and mustard; spread over the rack, press lightly, and bake again for 5–10 minutes until golden brown. Remove, cut into chops, and arrange each pair with ratatouille on a warmed plate. Garnish with rosemary and lavender sprigs before serving.