Rack of lamb with Provençal-style vegetable bake
Preparation 25 minutes
Cooking 30 minutes
-2 racks of lamb | veal jus | 1 head of garlic | 1 bunch of fresh thyme or rosemary, according to your preference | for the vegetable bake: 2 large aubergines, 2 green courgettes, 3 tomatoes | 1 jar of sun-dried tomatoes | 1 white onion | salt
1Thinly slice the onion. Make an onion compote by cooking the onions in a saucepan with a knob of butter over low heat until they are very tender and lightly golden.
2Slice the remaining vegetables into thin rounds (about 2 to 3 mm thick).
3Assemble the vegetable bake: in the base of a terrine (or casserole dish), spread the onion compote into an even layer. Arrange the vegetables on top of the onions in alternating rows of courgette, aubergine and tomato. Season the vegetables with salt and chopped thyme (or rosemary) leaves and drizzle with olive oil. Add one crushed garlic clove. Cover the dish with tin foil and bake in a 180 °C oven for 30 minutes.
44 – Meanwhile, prepare the jus: thin out the veal jus with hot water (consult the instructions on the packaging for the quantities needed to make a sauce) until it has a syrup-like consistency.
5Meanwhile, cut the racks of lamb into individual lamb chops.
6In a hot frying pan with olive oil, garlic and thyme, cook the lamb chops for 3 minutes on each side, or until the desired doneness.
7Remove the vegetables from the oven, drizzle them with olive oil and top with a few strips of sun-dried tomatoes.
8Place three lamb chops on each plate and drizzle them with a tablespoon of jus. Accompany with one serving of the Provençal vegetable bake. Serve hot.