Grilled rack of lamb, ratatouille with green olives
Grilled rack of lamb, ratatouille with green olives, crispy courgette flower, orange fillet, aged balsamic vinegar & rosemary sauce
Rack of Lamb
  • 4 French cut racks of lamb
  • 4 stalks of rosemary
  • 4 stalks of thyme
  • 4 stalks of verbena
  • 8 cloves of garlic
  • Olive oil
  • 1 eggplant
  • 3 assorted peppers
  • 2 courgettes
  • 2 onions
  • 8 red cherry tomatoes
  • 8 yellow cherry tomatoes
  • 2 cloves of garlic
  • 80 g green olive rings
  • Rosemary
  • Thyme
  • Basil
Crispy Courgette Flower
  • 8 courgette flowers
  • 75 g Flour
  • 62 g Corn flour
  • 8 g Baking powder
  • 175 g Milk
  • Salt
Balsamic Vinegar-Rosemary Sauce
  • 700 g lamp Demi Glace
  • 60 g aged Balsamic vinegar
  • 70 g honey
  • 300 g Port
  • 2 onions cut in 4
  • 1 stalk of rosemary
  • 2 cloves of garlic
  • 50 g butter
Of the Lamb
  • STEP 01
    Clean the rack of lamb and cut in 2-chop servings. In case you have a vacuum device and Roner follow the steps below. Alternatively just marinate the lamb in olive oil, the aromatic herbs and garlic.
  • STEP 02
    Place into the vacuum bags and add olive oil, garlic, rosemary, thyme, verbena and bay leaves coarsely chopped.
  • STEP 03
    Seal the vacuum device tightly and place into the Roner at 60 degrees Celsius for 1 hour.
  • STEP 04
    Then cool in ice water and leave in the fridge.
  • STEP 05
    When about to cook them, season with salt and pepper and grill at high temperature.
Of the Ratatouille
  • STEP 06
    Dice the onion, eggplant, courgettes and peppers. Sauté each sort separately along with garlic and the herbs, add salt and pepper and then mix them all together.
  • STEP 07
    Sauté the chopped onion, cherry tomatoes in olive oil, add the rest of the vegetables, olives and finally the basil.
Of the Courgette Flower
  • STEP 08
    Mix the milk with the flour, the corn flour and the baking powder in the blender.
  • STEP 09
    Cut the courgette flowers in half, dip in the batter and fry in a fryer until golden brown and crispy. Season with salt and serve.
Of the Sauce
  • STEP 10
    Saute the onions with the garlic, coarsely chopped, the rosemary and the thyme. Add the honey and allow it to caramelise.
  • STEP 11
    Finish with balsamic vinegar and leave to boil for a while. Add the Port and leave to boil until half is left (reduction).
  • STEP 12
    Then add the demi glace and leave until about half is left and let the sauce form a glaze.
  • STEP 13
    Strain the mixture through a thin chinois and finish with butter.