Roasted Lamb Rack with Ratatouille and Mint Pesto Sauce

The succulent combination of the lamb and the ratatouille makes it very mouthwatering menu addition.

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.