Petite Lamb Rack Chops
Lamb chops have a distinctively rich and savory flavor, and while they’re fancy enough for a dinner party, quick-cooking lamb chops also add variety to weeknight meals. The addition of garden-fresh ratatouille makes this the perfect meal for summertime! Seared lamb chops are the perfect pairing for the herbaceous flavors of PEJU Cabernet Franc.
Ingredients
Lamb
1 whole petite lamb rack portioned into equal parts (frenched)
4 tbsp canola oil
Salt and black pepper to season
Crust
1 cup plain breadcrumbs
2 oz melted butter
1 tbsp chopped Italian parsley
1 oz grated parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
Summer Ratatouille
4 tbsp olive oil
2 garlic cloves, thinly sliced
¼ cup yellow onion, diced small
1 red bell pepper, diced small
1 green zucchini, diced small
1 yellow squash, diced small
1 Italian eggplant, diced small
1 heirloom tomato, diced small
4 large basil leaves, roughly chopped
Salt and ground white pepper to taste
Peruvian Smashed Potatoes
8 oz of small purple potatoes
1 oz butter
1 oz extra virgin olive oil
1 tbsp chopped fresh chives
Salt and white ground pepper to taste
Italian Salsa Verde
1 garlic clove, finely chopped
1 small shallot, finely chopped
1 tbsp capers
Zest and juice from one lemon
1/2 cup basil
½ cup Italian parsley
¼ cup fresh oregano
½ cup virgin olive oil
salt and ground white pepper to taste
Instructions
Lamb Rack Chops
Preheat oven to 300 degrees F.
Heat the oil in a frying pan over medium heat, season the lamb with salt and pepper.
Place the lamb racks on the hot pan with the meat side down. Sear them for 1 minute until the skin is a golden brown. Place the lamb racks into a roasting pan with a wire rack underneath the lamb.
For the crust: In a small bowl combine all ingredients and mix by hand.
Baste the top of the seared lamb with the crust mixture and press it gently so it stays on the meat.
Roast in the oven for about 20 minutes for medium rare or longer for your desired doneness.
Summer Ratatouille
Heat oil in a frying pan over low heat. Add the garlic, onions, and bell pepper. Cook for about 5 minutes until translucent.
Add zucchini, squash and eggplant and continue to cook for another 8 to 10 minutes until all vegetables are tender. Stir occasionally to prevent from burning.
Add the tomatoes, basil and season with salt and pepper to taste. Cook for one more minute and set aside until needed.
Peruvian Smashed Potatoes
Place potatoes in a medium saucepan and fill with water until water is two inches above potatoes. Add 1 teaspoon salt and bring it to a slow simmer for about 20 minutes until potatoes are tender.
Strain potatoes and peel them with a small paring knife.
Place the peeled potatoes in a small bowl. Add butter, oil, chives and salt and pepper to taste. Using a large fork gently mash ingredients until they are well mixed and have reached desired consistency. Reserve until needed.
Italian Salsa Verde
Place all ingredients in a blender and blend on a medium speed for 15 seconds or until the ingredients are well incorporated. Reserve until needed.
Plating the Dish
Place the smashed potatoes in the center of the plate, arrange the ratatouille next to potatoes, place lamb rack chop on top of potatoes and drizzle Italian salsa verde around the plate.
