OttoChef AI Logo
OttoChef AI
Sign InGet Started
Herb-Crusted Rack of Lamb with Ratatouille

Herb-Crusted Rack of Lamb with Ratatouille

Dinner
Prep Time
20min
Cook Time
40min
Servings
2
Calories
520
Chef's Note

For the best results, let your lamb come to room temperature for about 30 minutes before cooking. This ensures more even cooking. If you prefer a more pronounced herb flavor, you can prepare the herb mixture a few hours ahead of time to let the flavors meld together.

Tags
lamb
dinner
low-carb
gluten-free
dairy-free
Mediterranean
French
vegetables
high-protein
keto-friendly
Ingredients

  • 1 rack (about 8 ribs) rack of lamb

  • 1 tablespoon, chopped fresh rosemary

  • 1 tablespoon, chopped fresh thyme

  • 2 cloves, minced garlic

  • 1 tablespoon Dijon mustard

  • 3 tablespoons, divided olive oil

  • 1 teaspoon, divided salt

  • 1/2 teaspoon, divided black pepper

  • 1 small, diced eggplant

  • 1 medium, diced zucchini

  • 1 medium, diced yellow squash

  • 1 medium, diced red bell pepper

  • 1/2 medium, diced yellow onion

  • 2 medium, diced tomatoes

  • 2 tablespoons, chopped fresh basil

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Pat the rack of lamb dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper on all sides.

  • 3

    In a small bowl, mix together the chopped rosemary, thyme, minced garlic, Dijon mustard, and 1 tablespoon olive oil to create an herb paste.

  • 4

    Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the rack of lamb for 2 minutes on each side until browned.

  • 5

    Remove the skillet from heat. Spread the herb paste evenly over the meaty side of the lamb rack.

  • 6

    Transfer the skillet to the preheated oven and roast for 18-22 minutes for medium-rare (internal temperature of 125-130°F) or longer if desired.

  • 7

    While the lamb is roasting, prepare the ratatouille. Heat the remaining 1 tablespoon olive oil in a large sauté pan over medium heat.

  • 8

    Add the diced onion and cook for 3 minutes until softened.

  • 9

    Add the diced bell pepper and cook for another 3 minutes.

  • 10

    Add the eggplant, zucchini, and yellow squash. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally.

  • 11

    Add the diced tomatoes and continue cooking for another 5 minutes until all vegetables are tender but not mushy.

  • 12

    Remove the ratatouille from heat and stir in the fresh basil.

  • 13

    When the lamb reaches desired doneness, remove from the oven and let rest for 5-10 minutes before slicing between the ribs.

  • 14

    Serve the lamb chops with the ratatouille on the side.

Nutrition Information (per serving)
520
Calories
38g
Protein
18g
Carbs
35g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!