In all of the vegetable world, I have a take them or leave them attitude towards courgettes. For some unknown reason I continue to grow them on the plot is it habit or a repressed love for them? When courgettes are oven roasted with a mix of tomato, aubergines, peppers and herbs they are divine. J'adore ratatouille, especially when it's as dead easy as this.
Christian always says 'Oh No- Not Ratatouille' but always begs for more.
Lamb pairs nicely with the ratatouille making a fuss free meal. I've served it with some cooked wheat to mop all the juices from the lamb and ratatouille.
Oven Roasted Ratatouille
4 tbsp olive oil, plus extra for drizzling
3 garlic cloves, roughly chopped
500g fresh tomatoes, roughly chopped
1 red onions, cut into chunks
2 red peppers, deseeded and cut into chunks
1 aubergines, cut into chunks
2 courgettes, cut into chunks
15g bunch of fresh oregano, leaves roughly chopped
2tbs tomato paste
splosh sherry vinegar
Large bunch of fresh flat leaf parsley, leaves roughly chopped
1. Preheat the oven to 200°C/fan180°C/gas 6. Put the oil, garlic, tomatoes and the vegetables in a single layer in a roasting tins. Toss together, season and roast for 45 minutes, until tender.
2. Mix in the tomato paste and a splosh of sherry vinegar stir in the fresh herbs and finish with an extra drizzle of olive oil
Rack of Lamb with Green Peppercorn Mustard Crust
8 chop rack of lamb, french trimmed.
2 tbsp olive oil, plus extra for drizzling
2 garlic cloves, roughly chopped
1tbs Green Pepercorn Mustard (Mustard Vert)
Salt and Pepper to taste.
1. Crush the garlic in a pestle and morter with a pinch of sauce to form a smooth paste. Stir in the Green Pepercorn mustar.
2. Heat the olive oil in an oven proof pan. Generaously season the racks and sear them on the skin side for about the 5 minutes until they take on a nice colour. Remove the pan from the heat and flip them over so the browned side are up and baste on the garlic & mustard paste.
3. Finish the lamb in the oven with the ratatouille. Cook for about 12 minutes for medium rare.
4. Remove from the oven and rest for about 5 minutes. Plate with the ratatouille, finish with a drizzle of olive oil.
