Herb-Crusted Rack of Lamb with Ratatouille

Start by making the herb crust. In a food processor, blend the breadcrumbs, lemon zest, garlic, Parmesan, herbs, and spinach until fine and vibrant green. Slowly drizzle in the olive oil while blending until the mixture slightly binds when pressed but remains crumbly. Season with salt and pepper and refrigerate until needed.

Season the lamb generously with salt and a little pepper. Place it fat-side down in a cold pan and turn the heat to medium, allowing the fat to render slowly. This is essential to avoid a chewy, fatty texture. After 7-10  minutes until the fat is well caramelized and reduced by half. Flip and sear the other sides until golden brown.

Remove from the pan and let cool for a couple of minutes before brushing the fat side with Dijon mustard. Spread the herb crust onto a tray and press the lamb into it, ensuring an even coating.

Preheat the oven to 180°C. Return the lamb to the pan with the rendered fat and briefly sear the herb crust before placing it in the oven. Roast for 20 minutes for medium-rare, adding 3-5 minutes for medium-well. Remove from the oven and let it rest for at least 5 minutes before carving.

While the lamb is cooking, heat a saucepan over medium heat and add olive oil, garlic, and chopped rosemary with a pinch of salt. Once fragrant, add the diced onion, peppers, courgette, and aubergine, stirring regularly for about 10 minutes until softened.

Stir in the tomato purée and cook for a few more minutes before adding a few splashes of water. Season with sugar, vinegar, salt, and pepper, adjusting to taste. Let it simmer gently for a few more minutes. (Tip: Ratatouille tastes even better when made a day in advance).

To serve, carve the herb-crusted rack with a serrated knife into individual chops and plate alongside the ratatouille. Garnish with fresh herbs if desired. Enjoy!