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Lamb Rack with Wild Garlic Pesto and Ratatouille

Lamb Rack with Wild Garlic Pesto and Ratatouille

prep

15 mins

cooking

45 mins

serves

2 people

Perfect for an Easter Sunday meal.

method

  1. Preheat the oven to 200 degrees.

  2. Place the aubergine in a colander and season to remove the moister, leave for about 10 min, then pat dry

  3. Place the rest of the vegetables, thyme and chopped garlic in a bowl and season with salt and pepper.

  4. Then mix in the aubergine.

  5. Place in an oven proof tray and bake for 8-12 min until cooked and tender

  6. Score and season the lamb rack. Seal the lamb on all sides in a hot pan.

  7. Cook in the preheated oven for 8-12 min.

  8. Leave to rest.

  9. For the pesto blend the pine nuts, parmesan garlic, herbs, oil and lemon juice together, season well.