If there is one food that I’ve been inspired to cook from a movie its ratatouille. I would like nothing more than to try what that rat cooks…nothing more. So even though I’m not a culinary god in the form of a rat I tried to make good ratatouille, I mean lets be honest its never going to be as good.
I did this ratatouille with a rack of lamb with mustard and herb crust. A couple of years ago when I discovered herb crusted fish it changed my life. It adds so much more flavor and texture to something already great.
Personally I don’t eat lamb- but this herb crust alone its so good and so simple. It didn’t get any complaints. I also severed this dish with the dauphinoise potatoes (see previous blog post).
What you will need;
- 2 red onions
- 4 cloves of garlic
- 1 shallot
- 2 aubergines
- 3 courgettes
- 3 peppers
- 6 ripe tomatoes
- Fresh basil
- Olive oil
- 2 tins of tomatoes
- Rack of Lamb
- Olive Oil
- Bread crumbs
Firstly you want to cook the ratatouille, this takes a wile to prep and cook.
Finely slice garlic, shallots and onions. Place them in a large pan with a little butter. Cook until brown but not burnt and add the chopped aubergines, courgettes, peppers and tomatoes. Cook all this until a little softened. Then add the tinned tomatoes, thyme and basil leaves. Leave on the heat to cook for 20 mins.
Once the 20mins are over take the thyme leaves out and add some seasoning- salt and pepper. Taste test to see if you need to add any more flavor.
You can then leave this until you are ready with the rest of the dish, its very easy to just re heat.
Lamb- you want to cut the big chunks of fat off the top of the rack. Then place the lamb in a hot pan with olive oil, garlic and thyme in. Once the lamb is browned off add the crust. Smother the mustard straight on the lamb and then mix up the breadcrumbs, parsley, thyme, salt and pepper. Mix it all up before placing it on the lamb and pressing it down with the back off a clean spoon. Then cook for 10 mins.
To serve warm up the ratatouille and enjoy.