Roasted Lamb Rack with Asian Ratatouille
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked sea salt
8 single-rib lamb chops
2 tablespoons canola oil
4 cloves of garlic, thinly sliced
2 tablespoons minced ginger
1 red onion, medium dice
1 teaspoon minced fermented black beans
1 Italian eggplant, thickly sliced, salted for one hour medium dice
2 medium heirloom tomatoes (red and yellow), medium dice
1½ zucchinis, medium dice
¼ cup basil leaves
1 tablespoon extra virgin olive oil
kosher salt and freshly ground black pepper to taste
1. Make the spice rub: combine the coriander, cumin and smoked sea salt and generously season the lamb on both sides.
2. To a hot cast iron skillet over high heat, add the oil, then the lamb, cooking about 3-4 minutes per side until the meat is golden brown. Transfer the chops to a plate to rest.
3. In the same pan over medium-high heat, add the garlic, ginger, onion, fermented black beans and cook for about one minute until the aroma is apparent.
4. Add the eggplant, tomatoes and zucchini and season well with kosher salt and freshly ground black pepper. Cook about 5 -7 minutes until vegetables are softened.
5. Meanwhile, in a small bowl, combine the basil leaves, salt, pepper and olive oil. Reserve.
6. To plate: Place the ratatouille in the center of the plate, and top with the chops, bones pointing in. Be sure to pour the accumulated juices on top of the lamb and ratatouille. Top with the basil salad and serve.
Chateau Greysac Medoc, Bordeaux50% Merlot, 40% Cabernet Sauvignon, 8% Cabernet Franc, 2% Petit Verdot. Deep ruby-garnet color. Fresh red berries on the nose, mingled with notes of cedar and spice. Lovely red fruits on the palate, with full rich flavors balanced by silky tannins