Roasted Lamb Rack with Ratatouille and Mint Pesto Sauce
The succulent combination of the lamb and the ratatouille makes it very mouthwatering menu addition.
Ingredients
Lamb
-
Lamb, rack, 4 bone 10 x
-
Oil, vegetable 100 ml
Vegetables
-
Garlic, cloves 50 g
-
Onions, red, diced 200 g
-
Eggplant, sliced 400 g
-
Capsicum, Red, Diced 400 g
-
Tomato, diced 400 g
-
Zucchini, diced 400 g
Pesto
-
Pine nuts 40 g
-
Mint 10 g
-
Garlic, roasted 20 g
-
Oil, olive 50 ml
Sauce
-
Water, hot 1 l
Preparation
-
Lamb
- Clean and trim the lamb rack to remove excess fat and season with the KNORR Aromat.
- Pre heat the oil in a large pan and seal off the racks until golden brown remove and finish cooking in a preheated oven (180 degree Celsius) until med rare, remove, keep hot and allow to rest, this will finish the cooking.
-
Vegetables
- Fine chop the garlic, dice the onion, eggplant, capsicum, tomato and zucchini.
- Preheat some oil in a large pot and lightly cook the diced vegetables until golden and soft, remove from the heat and keep hot.
-
Pesto
- Place the pine nuts and whole unpeeled garlic cloves onto a baking tray and cook until golden brown in a preheated oven (180 degree Celsius), remove and allow to cool.
- Wash and pick the mint and blend in a robo coupe with the cooked pine nuts, squeezed out cooked garlic cloves and olive oil until it forms a paste.
-
Sauce
- Place the hot water into a large pot and whisk in the KNORR Demi Glace, bring to the boil while stirring continuously, reduce heat and simmer for 2 minutes, stir in the mint pesto just before serving.
-
To Serve
- To serve, place the ratatouille onto a large plate with the cooked lamb and add the mint pesto sauce.
